Ham Pasta Salad
This classic cold ham pasta salad combines tender rotini, savory ham chunks, crisp vegetables, and a creamy, tangy dressing that tastes even better the next day.
Equipment
- Large pot - For boiling pasta
- Colander or strainer - For draining and rinsing pasta
- Large mixing bowl - For tossing everything together
- Medium mixing bowl - For whisking the dressing
- Whisk - For combining the dressing smoothly
- Chef's knife - For dicing ham, celery, and onion
- Cutting board
- Measuring cups and spoons
- Airtight storage container - For refrigerating and storing leftovers
- Salad Tongs or Large Spoon - For serving
- Salad spinner - (optional) For removing excess water from pasta
- Baking sheet - (optional) For spreading pasta to dry
Ingredients
- 12 oz rotini pasta - 340g; or any short pasta like penne, bowtie, or fusilli
- 2 cups cooked ham - 300g; cut into ½-inch cubes; thick-cut deli ham or leftover baked ham works best
- 1 cup frozen peas - 130g; thawed, or fresh peas
- 1 cup sharp cheddar cheese - 120g; cubed or shredded
- 3 stalks celery - thinly sliced on a slight diagonal
- ½ medium red onion - finely diced; soak in cold water for 10 minutes to mellow flavor if desired
- 1 cup mayonnaise - 240g; full-fat recommended for best flavor
- 2 tablespoons apple cider vinegar - 30ml
- 1 tablespoon Dijon mustard - 15g
- 1 tablespoon granulated sugar - 12g
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and black pepper - to taste
- 2 tablespoons fresh parsley - chopped; optional, for garnish
Instructions
- Fill a large pot with about 4 quarts (3.8 liters) of water and bring to a vigorous boil over high heat. Add 1 tablespoon of salt to season the pasta water.
- Add the rotini to the boiling salted water, stir immediately, and cook according to package directions until just al dente. Taste 1-2 minutes before the timer goes off to check for doneness.
- Drain the pasta through a colander and rinse under cold running water for at least 60 seconds, tossing to ensure even chilling. Shake well to remove excess water and spread out to air dry for 5-10 minutes.
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, onion powder, salt, and pepper until completely smooth. Taste and adjust seasoning as needed.
- Dice the ham into ½-inch cubes, thinly slice the celery on a slight diagonal, finely dice the red onion, and ensure peas are fully thawed and drained. Cube or shred the cheddar cheese.
- Transfer cooled pasta to a large mixing bowl and add the ham, celery, red onion, peas, and cheddar. Pour the dressing over everything and gently fold until every piece is well coated.
- Cover tightly and refrigerate for at least 1 hour, preferably 2 hours or overnight. Before serving, stir well and add extra mayonnaise if the salad looks dry. Garnish with parsley if desired.
Notes
- Always cook pasta al dente — it continues to soften as it absorbs dressing in the fridge, so overcooked pasta will become mushy.
- Cool the pasta completely before adding the dressing. Warm pasta will cause the mayonnaise to break down and the cheese to melt.
- Dice your ham into larger chunks, not thin strips. Bigger pieces hold up better and give a more satisfying bite of protein.
- Make it ahead — this salad genuinely improves overnight. Plan to make it the day before for parties or potlucks.
- Reserve a small amount of extra dressing and stir it in just before serving to freshen the salad up if it has been sitting.
- Season aggressively after chilling — cold temperatures mute flavors, so taste and re-season before serving.
- Use apple cider vinegar for a slightly softer, fruitier tang rather than white vinegar, which can be harsh.
- Store in an airtight container in the refrigerator for up to 4 days. Do not freeze — mayonnaise-based salads separate and become grainy.
- Do not leave at room temperature for more than 2 hours. At outdoor events in warm weather, keep it chilled on ice.
- For a lighter version, replace half the mayonnaise with plain Greek yogurt, reduce the cheese, and add more vegetables.