Pasta Salad with Broccoli, Cheese and Ham, American Style Recipe
This is a hearty American-style pasta salad: pieces of broccoli, cubes of cheese, ham and pasta in a creamy yogurt-mayonnaise dressing. It often appears at house parties and potlucks, where everyone brings a dish to share. It’s convenient because you can prepare it in advance and let it sit in the fridge until the guests arrive.
This salad combines the comforting creaminess of classic American pasta salads with the freshness of broccoli and the satisfying bite of cheese and ham. It’s easy to scale up for a crowd and travels well, making it ideal for potlucks, picnics and buffets.
Chef's tips
Don’t overcook the pasta or the broccoli—keeping them slightly firm prevents the salad from turning mushy. Make sure the pasta is well drained and cooled before mixing with the dressing so it doesn’t absorb too much and dry out. If you’re preparing it several hours ahead, reserve a few spoonfuls of dressing to stir in just before serving for extra creaminess.
How to serve
Serve in a large bowl or platter, garnished with extra chopped chives or a few broccoli florets on top. It pairs well with grilled chicken, sausages or burgers, and works nicely alongside other cold salads like coleslaw or potato salad.
Ingredients
- pasta - 300 g
- broccoli - 250 g
- ham - 200 g
- yellow cheese - 150 g
- plain yogurt - 150 g
- mayonnaise - 80 g
- mustard - 10 g
- lemon juice - 10 ml
- chives - 3 tablespoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
Preparation
- Cook the pasta in plenty of salted water according to the package instructions until al dente, meaning soft but still slightly firm to the bite. Drain and rinse under cold water to stop the cooking.
- Divide the broccoli into small florets. Drop them into boiling, lightly salted water for 3–4 minutes, until bright green and slightly tender. Drain and rinse with cold water so they keep their color.
- Cut the ham into cubes about 1 cm in size. Cut the yellow cheese into similar-sized cubes.
- Finely chop the chives.
- In a large bowl, make the dressing: mix the yogurt, mayonnaise, mustard, lemon juice, salt and pepper until you get a smooth, creamy sauce.
- Add the pasta, broccoli, ham, cheese and chives to the bowl with the dressing. Gently but thoroughly mix so the sauce coats all the ingredients evenly.
- Taste the salad and, if needed, season with extra salt, pepper or lemon juice. Refrigerate for at least 30 minutes so the flavors meld together.
Storage
No storage information available for this dish.
This pasta salad is one of those reliable dishes that always disappears from the table. It’s flexible, forgiving and easy to adapt to what you have in the fridge, which makes it a great go-to recipe for busy days and casual gatherings.
