Ham and Pea Pasta Salad
Need a cold salad for summer picnics? This Ham and Pea Pasta Salad is one of the best summer salads with tender spiral pasta, ham, sweet green peas, all smothered in a seasoned creamy dressing.
Ingredients
Ham and Pea Pasta Salad
- 1 box (16 oz) rotini pasta
- 1½ cups diced ham
- 1 cup frozen peas completely thawed
Creamy Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, or softer if preferred. Drain pasta in a colander and rinse it under cold water to stop the cooking process. Set the drained pasta aside for later.1 box (16 oz) rotini pasta
- In a small mixing bowl, whisk together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, granulated sugar, garlic powder, onion powder, kosher salt, and black pepper until fully combined and creamy. Set the dressing aside.3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- In a large mixing bowl, add the cooked pasta, diced or chopped ham, and thawed green peas. Pour the prepared dressing over the pasta mixture and gently stir together until everything is evenly coated.1½ cups diced ham, 1 cup frozen peas
- Cover the bowl with a lid or plastic wrap, and refrigerate for at least 1 hour to allow the flavors to blend. Serve chilled and enjoy!
Notes
Serving Size : If serving as a side dish, I can easily feed 12 people with this salad. If serving as more of a main dish, like a hearty filling lunch salad, you will probably get closer to 6 servings
Pasta Tip : When cooking the pasta, cook to al dente or slightly softer, depending on preference. Note that the pasta will soften slightly after absorbing the dressing in the fridge (for the minimum 1 hour chill time) so overcooked pasta could turn mushy. I prefer cooking the pasta 1 minute past the al dente time listed on the box.
Chill Time : Allowing the pasta salad to chill in the fridge for 1 hour before serving will enhance the flavors, ensure every bite is well seasoned, and chill the pasta salad for serving. I don't recommend keeping it in the fridge for too long before serving, or else the dressing will become thicker and it won't be as creamy for serving. I think anywhere from 1-4 hours is good for the chill time before serving it.
Frozen Peas : I recommend only using frozen peas, that have been thawed completely, for this pasta salad recipe. Canned peas are softer, mushier in texture, and have a much darker green/gray color to them which won't do well in the salad. Frozen peas are firmer, have better texture, and have a pretty bright green color to them.
Dressing Tips : If you prefer a really creamy pasta salad then try .5x the dressing recipe. For the best flavor I recommend using full-fat sour cream and mayonnaise.
Nutrition
Calories: 274kcal | Carbohydrates: 31g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 390mg | Potassium: 131mg | Fiber: 2g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg
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