Ham and Pea Pasta Salad

Ham and Pea Pasta Salad is the kind of easy side dish that fits right in at a potluck, BBQ, or family dinner. It’s made with tender macaroni, diced ham, sweet peas, celery, cheddar cheese, and a creamy dressing with just enough tang. It’s also a handy recipe for using up leftover ham.

This is the kind of cold pasta salad I always picture sitting on the table with a tray of sandwiches, especially for an easy lunch or a casual family get-together. Nothing about it is fancy, and that’s what I like about it. It has that creamy comfort you want from an old-school pasta salad, and it goes with just about anything. I love having a simple recipe like this in my back pocket because it’s easy to make ahead and always feels like the perfect side dish.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Elbow macaroni: Rinse it well under cold water after cooking so it cools down quickly and doesn’t keep cooking.
• Cooked ham: Diced leftover holiday ham works perfectly here. Cut it into small, bite-sized pieces so you get a little ham in every forkful.
• Frozen peas: Thaw them first, but there’s no need to cook them. They add a little sweetness and color to the salad.
• Celery: Chop it small so it blends in instead of taking over.
• Cheddar cheese: Small cubes work better than shredded cheese because they hold their shape and give you little bites of cheese throughout.
• Red onion: Dice it finely for a milder onion flavor. If you find red onion too strong, rinse the diced onion under cold water, then pat it dry before mixing it in.
• Mayonnaise: Use your favorite brand since the flavor comes through. I love Hellmann’s mayo, or you could try making your own homemade mayonnaise.
• Sour cream: Full-fat sour cream will give the dressing the best texture, but light sour cream can be used if that’s what you have.
• Apple cider vinegar: I love using Apothicari Fire Vinegar here for a bit more flavor, but regular apple cider vinegar works great too.
• Sugar: You only need a small amount. It doesn’t make the dressing sweet; it just helps soften the vinegar’s tang and rounds out the flavor.
• Salt and black pepper: Season to taste after everything is mixed together. Pasta salads often need a little extra seasoning once they’ve chilled.

How to Make Ham and Pea Pasta Salad

• Step One: Cook the macaroni according to the package directions. Drain, rinse in cold water, and let cool.
• Step Two: In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper.

• Step Three: In a large bowl, combine macaroni, ham, green peas, celery, cheddar cheese, and red onions.
• Step Four: Pour dressing over the pasta mixture and stir until well coated.
• Step Five: Cover and refrigerate for at least 1 hour before serving.

Variations and Substitutions

• Use a different pasta: Elbow macaroni keeps it classic, but small shells, rotini, ditalini,  bowties, or penne pasta would also work well. Just choose a pasta shape that holds onto the dressing.
• Swap the ham: Leftover baked ham is great, but you can also use deli ham, smoked ham, or even turkey if that’s what you have.
• Try a different cheese: Cheddar adds nice flavor, but Monterey Jack, Colby, marble cheese, or Swiss would all be good in this salad.
• Add more vegetables: Chopped bell peppers, cucumber, shredded carrots, cherry tomatoes, or green onions can be added for extra crunch and color.
• Make it a little sweeter: If you like a sweeter macaroni salad, add a bit more sugar to the dressing. Start small and taste as you go.
• Make it tangier: Add an extra splash of apple cider vinegar for more zip.
• Use lemon juice: You can use fresh lemon juice in place of the apple cider vinegar for a brighter, fresher flavor. Start with the same amount and taste the dressing before adding more.
• Use Greek yogurt: You can swap the sour cream for plain Greek yogurt. It will still give the dressing a creamy texture with a little tang.
• Add eggs: Chopped hard-boiled eggs would make this salad even heartier and give it a more old-fashioned deli salad feel.
• Skip the onion: If you’re not an onion fan, leave it out or use green onions for a milder flavor.

Storage Instructions

• Refrigerate: Store this Ham and Pea Pasta Salad recipe in an airtight container or cover the serving bowl tightly with plastic wrap. It will keep in the refrigerator for up to 3 days.
• Make ahead: This is a great make-ahead salad because it needs at least 1 hour to chill. You can prepare it the night before and give it a good stir before serving.
• Before serving: If the pasta salad looks a little dry after sitting in the refrigerator, stir in a spoonful or two of mayonnaise or sour cream to restore its creamy texture.
• Do not freeze: Freezing leftovers is not recommended because the creamy dressing can separate and the pasta can become mushy once thawed.

Recipe Tips and Tricks

• Cook the pasta just until tender: You don’t want it too soft, since it will continue to absorb some of the dressing as it chills.
• Cool the macaroni before mixing: Warm pasta can soak up too much dressing, making the salad feel heavy.
• Cut everything small: Smaller pieces of ham, cheese, celery, and onion make the salad easier to scoop and give you a little bit of everything in each bite.
• Stir gently: Once everything is mixed together, stir just enough to coat the pasta so the peas and cheese stay intact.
• Taste after chilling: The flavors settle once the salad has been refrigerated. Give it a taste before serving and add a little more salt or pepper if needed.
• Serve it cold: This salad tastes best when well chilled, so don’t rush the fridge time if you can help it.

Pasta Salad Recipes

• Copycat KFC Macaroni Salad
• Tuna Pasta Salad
• Creamy Classic Macaroni Salad

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