Ham and Pea Pasta Salad
Creamy Ham and Pea Pasta Salad is an easy make-ahead side dish with macaroni, ham, peas, cheddar cheese, and a tangy dressing.
Servings 6
Calories 472kcal
Ingredients
- 2 cups elbow macaroni uncooked
- 1 ½ cups cooked ham diced
- 1 cup frozen peas thawed
- ½ cup celery chopped
- ½ cup cheddar cheese cut into small cubes
- ¼ cup red onion diced
- ⅔ cup mayonnaise
- ¼ cup sour cream
- 1 ½ tbsp apple cider vinegar
- ½ tsp sugar
- salt and pepper to taste
Instructions
- Cook the macaroni according to the package directions. Drain, rinse in cold water, and let cool.
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper.
- In a large bowl, combine macaroni, ham, peas, celery, cheddar cheese, and red onions.
- Pour dressing over the pasta mixture and stir until well coated.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Rinse the cooked macaroni under cold water to stop the cooking and cool it down before mixing.
- Thaw the peas before adding them to the salad. There’s no need to cook them.
- For a milder onion flavor, rinse the diced red onion under cold water and pat it dry before adding.
- Chill the salad for at least 1 hour before serving so the flavors have time to come together.
- If the salad seems dry after chilling, stir in a spoonful of mayonnaise or sour cream before serving.
- This pasta salad can be made the night before and stored covered in the refrigerator.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition
Calories: 472kcal | Carbohydrates: 41g | Protein: 15g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 46mg | Sodium: 635mg | Potassium: 286mg | Fiber: 3g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 1mg
