Ham Pasta Salad
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5.0
12 reviews
Excellent
Ham Pasta Salad
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Full of simple and fresh ingredients, this ham pasta salad is the perfect side dish for your next cookout, an easy option for a light weeknight dinner, or a refreshing make-ahead lunch.
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Ingredients
- 1 lb. diced ham (about 2 ½ - 3 cups total)
- 8 ounces uncooked small shells pasta (or substitute with elbow macaroni or other small pasta shape)
- 8 ounces Colby-Jack or cheddar cheese, diced
- ¼ cup chopped green onion
- 1 green bell pepper, seeded and diced
- 1 cup diced celery
- 1 cup frozen peas, thawed
- 1 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh minced dill
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
- In a large bowl, combine ham, pasta, cheese, green onion, bell pepper, celery, and peas.
- In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
- Pour dressing over pasta mixture and toss until completely coated. Taste and season with additional salt and pepper, if necessary.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Any small pasta shape will work, so feel free to substitute rotini, elbows, farfalle (bowties), or penne for the shells.
- For a stronger lemon flavor, add grated lemon zest to the dressing.
- Use any fresh herbs that you enjoy. I love the combination of fresh dill with the lemon and ham, but you can substitute with chopped fresh parsley, basil, thyme, rosemary, or chives.
- Cooking for a smaller family? Cut all of the ingredients in half.
- Substitute jumbo lump crab meat, imitation crab, cooked shrimp, or cooked, diced chicken for the ham.
- Just about any vegetables will work, so feel free to mix up what goes in your salad. For instance, add corn instead of peas, or swap out the bell pepper for halved cherry tomatoes.
- Sliced black olives and hardboiled eggs are also classic additions. Toss them into this dish, if you like.
- Use a high-quality mayonnaise for the dressing, since it adds so much flavor to the dish. I prefer Duke's brand mayo.
- Cook the pasta just until al dente, so that it's not too mushy in the salad.
- Liberally salt the pasta cooking water, since this is your chance to season the pasta.
- Rinse the pasta under cold water to stop the cooking process. This also removes some of the starches from the noodles so that they don't stick together in the salad.
- Use a package of diced ham to eliminate prep work. You can also use leftover ham from a previous meal, or purchase ham steaks that you dice at home.
- Thaw the peas quickly by placing the frozen peas in a colander. When you drain the pasta, pour the hot pasta and water over the peas in the colander. They will thaw almost instantly when the hot pasta hits them!
Nutrition Information
Show Details
Serving
1/8 of the salad
Calories
493kcal
(25%)
Carbohydrates
27g
(9%)
Protein
22g
(44%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
13g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
1252mg
(52%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
553IU
(11%)
Vitamin C
20mg
(22%)
Calcium
224mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8- 10 people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1/8 of the salad | |
| Calories | 493kcal | 25% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1252mg | 52% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 224mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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