My easy Ham and Pea Pasta Salad is a crowd-pleasing side for barbecues, potlucks, or any casual gathering. Use a good deli ham steak or leftover holiday ham for the best flavor. This salad combines tender pasta, salty ham, sweet peas, creamy dressing, and sharp cheddar for a satisfying dish that stands up to being made ahead.
Ham and Pea Pasta Salad Recipe
This ham and pea pasta salad is a flavorful twist on classic macaroni salad. Cubed ham and peas add protein and texture to the tender pasta, while a tangy, slightly sweet dressing ties everything together. It’s a great way to use leftover ham and makes a hearty side that can easily double as a light main when served with a green salad.
The most important factor in any cold pasta salad is the pasta itself. Cook the pasta until it’s al dente—tender but still with a slight bite—so it won’t become mushy after chilling and absorbing dressing. Once cooked, rinse the pasta briefly under cold water to stop the cooking process and remove excess starch; this helps the dressing cling without turning the pasta gummy.
After rinsing, drain the pasta well so the dressing isn’t diluted. Mixing the dressed salad while the pasta is barely warm helps the flavors meld, but chilling for several hours improves the texture and taste, making it an ideal make-ahead dish.
Why You’ll Love This Dish
- Make-ahead friendly – Flavors develop as it chills, so prepare it the day before to save time.
- Creamy with a tangy kick – A balance of mayo and sour cream with vinegar and Dijon gives bright, classic deli-style flavor.
- Hearty enough for lunch – Ham, eggs, and cheddar add substance so it can serve as a light main.
- Familiar picnic flavor – Sweet peas and a mildly tangy dressing make it comforting and crowd-pleasing.
- Easy to customize – Switch pasta shapes, change the cheese, or add crunchy extras like bell pepper or toasted nuts.
Recipe Shopping List
Here’s everything you’ll want on hand to make this salad. For exact measurements, see the recipe card below.
- Small shell pasta – The curves hold dressing well; elbows or rotini are great alternatives.
- Hard-boiled eggs – Adds richness and a classic deli-salad texture; slice or chop to your preference.
- Celery – Provides fresh crunch and balances the creamy dressing.
- Diced ham – Leftover baked or smoked ham works perfectly.
- Fresh or frozen peas – Thawed frozen peas are convenient and add a sweet pop of color.
- White cheddar – Sharp enough to stand up to the dressing; swap Swiss or Colby-Jack if preferred.
- Sour cream and mayonnaise – The base of the dressing for creamy texture and tang.
- Apple cider vinegar and Dijon mustard – Brighten and deepen the dressing flavor.
- Sugar, salt, garlic powder, onion powder, and celery seed – Small seasonings that create the familiar pasta-salad profile.
How To Make This Recipe
Below is a concise overview of the preparation. Detailed ingredients and measurements are listed in the recipe card further down. Follow these steps for best results.
- Cook the pasta: Boil pasta in well-salted water until al dente. Rinse under cold water to stop cooking and drain thoroughly.
- Make the dressing: Whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, garlic powder, onion powder, and celery seed until smooth.
- Combine the salad: In a large bowl, mix pasta with diced ham, peas, diced celery, and cubed cheddar. Stir in the dressing until evenly coated.
- Add eggs and chill: Gently fold in sliced hard-boiled eggs. Refrigerate the salad for several hours to let flavors meld before serving.
Recipe FAQ
Because the salad contains mayonnaise and sour cream, keep the salad refrigerated and avoid leaving it at room temperature for long. If the salad has been sitting out for two hours or more at room temperature, discard it. For parties, set the serving bowl on a shallow pan of ice to keep it cold, or serve small portions and replenish from the refrigerator as needed. Properly stored in an airtight container, the salad will keep for 4 to 7 days in the fridge. Freezing is not recommended, as the texture will degrade.
Get more recipes for your cookout in the recipe collection.
More Pasta Salad Ideas
This ham and pea pasta salad is versatile enough for brunch, lunch, or dinner. If you enjoy this style of dish, consider these other pasta salad variations for inspiration:
- Caprese pasta salad with fresh tomatoes, mozzarella, and basil
- BLT pasta salad with crispy bacon and crunchy lettuce
- Orzo salmon pasta salad with tender orzo and flaked salmon
- Greek pasta salad with olives, cucumber, and feta
Ham & Pea Pasta Salad
Homemade ham and pea pasta salad is a creamy, flavorful side that pairs perfectly with grilled meats and summer sides. Cubed ham, sweet peas, and sharp cheddar combine with a tangy dressing for a familiar deli-style flavor.
Ingredients
- 1 pound small shells
- 3 hard-boiled eggs, sliced
- 1 stalk celery, diced
- 2 cups diced ham
- 1 cup fresh or thawed peas
- 1 cup diced white cheddar cheese
Sauce
- ½ cup sour cream
- 1½ cups mayonnaise
- 1 tablespoon apple cider vinegar
- 1½ tablespoons Dijon mustard
- 1½ tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery seed
Instructions
- Salt a large pot of water and bring it to a rolling boil. Cook pasta until al dente, then rinse under cold water and drain well.
- Whisk together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, garlic powder, onion powder, and celery seed until smooth.
- In a large bowl, combine the pasta with ham, peas, diced celery, and cheddar. Pour the dressing over the mixture and stir until everything is evenly coated.
- Gently fold in sliced hard-boiled eggs. Cover and refrigerate for several hours, ideally 4 hours or overnight, before serving to allow flavors to meld.
Nutrition Information (per serving)
- Calories: 316
- Total Fat: 26 g
- Saturated Fat: 5 g
- Cholesterol: 25 mg
- Sodium: 434 mg
- Carbohydrates: 16 g
- Fiber: 1 g
- Sugar: 3 g
- Protein: 6 g