Easy Ham Pasta Salad

I’ve been making this ham pasta salad for years, and it’s always the first dish to disappear at potlucks and family gatherings. There’s something about the combination of tender pasta shells, savory diced ham, and sharp cheddar cheese that just hits the spot every single time. It’s super easy to throw together, and I promise you’ll be getting requests for the recipe!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 110-130 g
• Fat: 150-170 g
• Carbohydrates: 220-250 g

Ingredients

For the pasta salad:

• 1 lb ham (diced into 1/2-inch cubes)
• 8 oz pasta shells
• 8 oz sharp cheddar cheese (cut into 1/2-inch cubes)
• 1/3 cup green onion (sliced)
• 1 green bell pepper (diced)
• 1 cup celery (diced)
• 1 cup peas (thawed and drained)

For the dressing:

• 1 cup mayonnaise
• 1.5 tbsp lemon juice
• 1.5 tbsp white wine vinegar
• 1 tsp sugar
• 2 tbsp fresh dill (finely chopped)
• 1 tsp dijon mustard
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

Step 1: Cook and Cool the Pasta

• 8 oz pasta shells

Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente.

Drain the pasta in a colander, then rinse thoroughly with cold water to stop the cooking process and remove excess starch.

This prevents the pasta from becoming mushy and helps it maintain its texture when mixed with the creamy dressing.

Step 2: Prepare the Dressing

• 1 cup mayonnaise
• 1.5 tbsp lemon juice
• 1.5 tbsp white wine vinegar
• 1 tsp sugar
• 2 tbsp fresh dill
• 1 tsp dijon mustard
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

In a medium bowl, whisk together the mayonnaise, lemon juice, white wine vinegar, Dijon mustard, sugar, fresh dill, garlic powder, salt, and black pepper until the mixture is smooth and well-combined.

I like to taste the dressing before adding it to the salad—this way you can adjust the seasoning to your preference.

The vinegar and lemon juice balance the richness of the mayo beautifully.

Step 3: Prepare the Mix-Ins

• 1 lb ham
• 8 oz sharp cheddar cheese
• 1 green bell pepper
• 1 cup celery
• 1/3 cup green onion
• 1 cup peas

While the pasta cooks, dice the ham into 1/2-inch cubes, cut the sharp cheddar cheese into 1/2-inch cubes, dice the green bell pepper and celery, slice the green onions, and ensure the peas are thawed and drained.

Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients throughout the salad.

Step 4: Combine All Ingredients

• cooled pasta from Step 1
• dressing from Step 2
• prepared mix-ins from Step 3

In a large bowl, combine the cooled pasta from Step 1 with the ham, cheddar cheese, green bell pepper, celery, green onions, and peas.

Pour the dressing from Step 2 over the mixture and toss everything together gently but thoroughly until all ingredients are evenly coated.

I find it helps to use a rubber spatula rather than a spoon—you get better coverage without breaking the pasta or cheese cubes.

Step 5: Chill and Serve

Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 30 minutes before serving.

This resting time allows the flavors to meld together and the dressing to fully absorb into the pasta.

The cold temperature also makes the salad more refreshing and easier to serve.

Easy Ham Pasta Salad

Delicious Easy Ham Pasta Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 8 servings

Calories: 2850

Ingredients Method

Ingredients

  

For the pasta salad:

• 1 lb ham (diced into 1/2-inch cubes)
• 8 oz pasta shells
• 8 oz sharp cheddar cheese (cut into 1/2-inch cubes)
• 1/3 cup green onion (sliced)
• 1 green bell pepper (diced)
• 1 cup celery (diced)
• 1 cup peas (thawed and drained)

For the dressing:

• 1 cup mayonnaise
• 1.5 tbsp lemon juice
• 1.5 tbsp white wine vinegar
• 1 tsp sugar
• 2 tbsp fresh dill (finely chopped)
• 1 tsp dijon mustard
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper

Method

 

1. Bring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente. Drain the pasta in a colander, then rinse thoroughly with cold water to stop the cooking process and remove excess starch. This prevents the pasta from becoming mushy and helps it maintain its texture when mixed with the creamy dressing.
2. In a medium bowl, whisk together the mayonnaise, lemon juice, white wine vinegar, Dijon mustard, sugar, fresh dill, garlic powder, salt, and black pepper until the mixture is smooth and well-combined. I like to taste the dressing before adding it to the salad—this way you can adjust the seasoning to your preference. The vinegar and lemon juice balance the richness of the mayo beautifully.
3. While the pasta cooks, dice the ham into 1/2-inch cubes, cut the sharp cheddar cheese into 1/2-inch cubes, dice the green bell pepper and celery, slice the green onions, and ensure the peas are thawed and drained. Having everything prepped and ready makes assembly quick and ensures even distribution of ingredients throughout the salad.
4. In a large bowl, combine the cooled pasta from Step 1 with the ham, cheddar cheese, green bell pepper, celery, green onions, and peas. Pour the dressing from Step 2 over the mixture and toss everything together gently but thoroughly until all ingredients are evenly coated. I find it helps to use a rubber spatula rather than a spoon—you get better coverage without breaking the pasta or cheese cubes.
5. Transfer the pasta salad to a serving bowl or storage container and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together and the dressing to fully absorb into the pasta. The cold temperature also makes the salad more refreshing and easier to serve.