American-Style Pasta Salad with Ham Recipe
Pasta salad with ham is a classic of American picnics and lunchboxes – filling, creamy and packed with finely chopped add-ins. It’s often prepared the day before and pulled straight from the fridge when everyone is already hungry. It’s a bit like a Polish pasta-and-mayonnaise salad, but with more crunchy vegetables and a gently sweet dressing.
This pasta salad combines a creamy, slightly sweet-and-sour dressing with plenty of colorful vegetables and savory ham, making it both satisfying and refreshing. It’s ideal for preparing ahead, travels well, and tastes even better after chilling, which makes it perfect for busy days and outdoor gatherings.
Chef's tips
Choose a short pasta shape with grooves, such as fusilli or penne, so the dressing clings better. Don’t overcook the pasta – slightly firm pieces keep their shape and don’t turn mushy. If the salad will stand for several hours, add a bit more dressing, as the pasta will absorb some of it over time.
How to serve
Serve the salad in a large bowl, sprinkled with freshly ground black pepper and chopped chives or parsley. It pairs well with grilled sausages, chicken, or simple sandwiches, and is also great as a quick office lunch packed in a container.
Ingredients
- pasta - 300 g
- ham - 200 g
- peas - 150 g
- bell pepper - 1 piece
- pickled cucumber - 2 pieces
- onion - 0.5 pieces
- mayonnaise - 120 g
- natural yogurt - 80 g
- mustard - 1 tablespoon
- apple cider vinegar - 1 tablespoon
- sugar - 1 teaspoon
- salt
- black pepper
Preparation
- Cook the pasta in plenty of salted water according to the package instructions, but reduce the cooking time by about 1 minute so it stays slightly firm. Drain and rinse with cold water to stop the cooking and cool the pasta.
- Put the frozen peas into boiling water for 2 minutes, then drain and rinse with cold water. If you’re using canned peas, simply drain them.
- Cut the ham into small cubes. Wash the bell pepper, remove the core and seeds, and also cut into cubes. Cut the pickled cucumbers into small pieces. Peel and finely chop the onion.
- In a large bowl, mix the mayonnaise, yogurt, mustard, vinegar, sugar, a pinch of salt and pepper. The dressing should be slightly sweet-and-sour – taste and adjust the seasoning as you like.
- Add the cooked and cooled pasta, peas, ham, bell pepper, cucumbers and onion to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients evenly.
- Cover the bowl with plastic wrap and chill the salad in the fridge for at least 30 minutes so the flavors meld. Before serving, stir again and adjust the seasoning with salt and pepper if needed.
Storage
Store the salad in an airtight container in the fridge and eat within 1–2 days. If it thickens in the fridge, you can loosen it with a spoonful of yogurt before serving. Do not freeze because the texture of the pasta and dressing will deteriorate.
I like to make this salad the evening before a trip or picnic – in the morning it’s ready to go, and the flavors are perfectly blended. It’s also a good way to use up leftover ham or cold cuts from the fridge.
