This Easy Ham and Pasta Salad is a great recipe to prepare ahead and enjoy chilled, packed with basic ingredients, no mystery steps, and a good stir to bring it all together.
A creamy, crowd-pleasing cold pasta salad recipe made with tender macaroni, diced ham, green peas, and a sweet and tangy homemade dressing. It’s the perfect side dish for summer picnics, potlucks, or an easy way to use up leftover ham after the holidays.
This recipe is part of my collection of salads where you can find a multitude of recipes ready for summer. Try this German Potato Salad (Rhineland Style), this Easy Orzo Pasta Salad, or this Classic Pineapple Chicken Salad. All these recipes are perfect for picnics or light dinners any day of the week.
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Why This Macaroni Salad Works
This recipe keeps things simple, but delivers big on flavor. The mayo-based creamy dressing coats every bite, and the balance of sweet peas, salty ham, and crunchy celery gives it that nostalgic, deli-style feel.
- A great way to use up leftover holiday ham (try this Ham Salad Recipe)
- The perfect side dish for outdoor meals or make-ahead lunches
- Easy to customize with pantry staples or personal tastes
- Tastes even better the next day
Ingredient Substitutions & Variations
- Pasta: Elbow macaroni is classic, but you can swap in bow tie pasta, fusilli pasta, or small shells if that's what you have. Any short-shape pasta works, as long as it holds onto the dressing.
- Ham: Use ham steak, spiral-cut ham, or even thick-cut deli slices. Just dice into small pieces.
- Veggies: Not a fan of red onion? Try green onions or skip them entirely. Add-ins like bell peppers, green pepper, sweet relish, or cheddar cheese can also work.
- Dressing twist: Want to lighten it up? Replace part of the mayo with sour cream or Greek yogurt for a tangy kick.
How to Make Easy Ham and Pasta Salad (Step-by-Step)
1. Cook the pasta: Boil the pasta in salted water until al dente. Drain and rinse with cold water to cool it down.
2. Blanch the peas: Boil the peas for 1 minute, then rinse under cold water. This keeps them bright and slightly crisp.
3. Chop the ingredients: Dice the ham, celery, and onion into small pieces. Set everything aside in a bowl.
Tip: Dice everything about the same size so each bite has a little bit of everything.
4. Make the dressing: In a separate bowl, mix the mayonnaise, sugar, vinegar (or lemon juice), garlic powder, mustard powder, paprika, salt, and pepper. Stir until smooth and creamy.
Tip: Mix the dressing until smooth, no lumps! It should be creamy and pourable.
5. Combine everything: Add the cooked pasta, peas, ham, celery, and onion to a large bowl. Pour the dressing over and mix until well coated.
Tip: Use a large bowl so it’s easier to toss everything together without making a mess.
6. Chill and serve: Cover the bowl and refrigerate for at least 1 hour. Serve cold or at room temperature.
Tip: Don’t skip the chilling! This salad tastes even better after the flavors have time to blend.
Expert Tips
- Cool the pasta fully before mixing - adding the dressing while it’s still warm can make it absorb too much and dry out.
- Use a large bowl for easy tossing and mixing.
- Taste and adjust - want more tang? Add more vinegar or lemon juice. A little extra sugar balances it all out.
- Store in a mason jar for grab-and-go lunches or individual servings.
- Great dish to prep ahead for warm weather months - just stir before serving.
How to Store Leftover Pasta Salad
Transfer the salad to an airtight container and store in the fridge for up to 3 days. This is one of those favorite pasta salads that gets better overnight.
Avoid freezing, it changes the texture of both the pasta and dressing.
Recipe Faqs
This salad is best when made a few hours in advance and chilled. It holds up well in the fridge for a couple of days, and it is ideal for next day meals or summer picnics.
Try diced red bell pepper, chopped fresh herbs (like dill or parsley), or even a sprinkle of parmesan cheese. It’s easy to tweak depending on what’s in your grocery store haul or your personal tastes.
This Easy Ham and Pasta Salad is everything a classic macaroni salad should be—simple, flavorful, and ready for any occasion. Whether you're cleaning out the fridge after a holiday or packing lunch for a road trip, this is the great side dishthat never disappoints.
Try it once, and it might just become one of your favorite pasta salads. Perfect for the salad bar, easy to portion into a mason jar, and always a hit at the table.
More Summer Recipes To Love
- Mexican Beans Salad
- Spinach Strawberry Salad
- Mediterranean Eggplant Salad
- Classic Caprese Salad
- Garlic Green Beans Salad
📖 Recipe
Easy Ham and Pasta Salad
Ingredients
- 7 ounces elbow pasta
- 10 ounces green peas frozen or fresh
- ¾ cup celery diced
- 1 tablespoon finely minced red onion
- 2 cups cooked ham diced
- 1 ½ cup mayonnaise
- 3 tablespoons sugar
- 1 tablespoon white vinegar or lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- 1 tablespoon mustard powder
- ¼ teaspoon ground black pepper
- ½ teaspoon salt optional
Instructions
- Cook the pasta: Bring a large pot of cold water to a boil. Add elbow pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool to room temperature.
- Blanch the peas: In a small saucepan, bring water to a boil. Add peas and cook for 1 minute. Drain and rinse with cold water. Set aside.
- Prep the mix-ins: Dice the celery, red onion, and ham into small pieces. Set aside in a medium bowl.
- Make the dressing: In a medium bowl, combine mayonnaise, sugar, vinegar or lemon juice, garlic powder, mustard powder, paprika, black pepper, and salt. Stir well to create a smooth mixture.
- Assemble the salad: In a large bowl, combine the cooled pasta, green peas, diced celery, onion, and ham. Pour the dressing over the top and give everything a good stir until all ingredients are evenly coated.
- Chill and serve: Cover the bowl or transfer salad to an airtight container. Refrigerate for at least 1 hour before serving. This ham and pasta salad is best served cold or at room temperature.
Notes
- Pasta options: Elbow pasta works best, but you can also use bow tie pasta, fusilli, or small shells. Any short-shape pasta that holds dressing well will do.
- Make ahead: This salad tastes even better the next day. Perfect for summer picnics, potlucks, or meal prep.
- Storing leftovers: Keep refrigerated in an airtight container for up to 3 days. Stir before serving.
- Ham tip: Use leftover holiday ham, ham steak, or thick-cut deli slices. Chop into small, bite-size pieces.
- Customize it: Add-ins like diced bell pepper, green onion, sweet relish, or cheddar cheese can be mixed in based on your personal tastes.
- Dressing variation: To lighten the dressing, swap part of the mayo for sour cream or plain Greek yogurt.
Gigi says
This is such a great recipe for meal prep and also for Easter leftover ham! Delicious!
Carol says
This is the perfect summer salad. I don't know anyone that doesn't have their own version of it. I love to make it and use half sour cream and half mayo. It gives it a wonderful tang on top of being lighter. Instead of peas,I use broccoli broken into small florets, along with diced cheddar(small pieces). Everything else is the same. The nice thing about this salad is that if you imagine something might taste good in it, there is a good chance it will be great! It even works nicely with leftover luncheon style meats, if you are so lucky to have some to use( I have tried with diced sausage and it is awesome!)
Another thing, once you have it all made, top the salad with a thin layer of mayo/sour cream dressing to store. Provided that you have used enough dressing in your salad,it keeps the salad from drying out so it's lovely and moist when you go to eat it.
Gabriela says
Thank you, Carol, for your lovely message. This recipe is indeed very versatile and you can really make it your own with what you have in the fridge. I never thought to add some dressing or pure mayo on top of the salad to prevent drying out, I learned something new today. 🙂