Salade de pâtes à la française – pasta salad with ham and peas Recipe
French-style pasta salad with ham, peas and a simple yogurt–mustard dressing is a picnic and office-lunch classic. It’s filling but not heavy, and thanks to Dijon mustard it has a distinct, slightly spicy character. It’s a bit like a Polish pasta salad, but with a bolder, more French-style dressing.
This salad combines the familiarity of a classic pasta salad with a distinctly French twist thanks to the Dijon mustard and yogurt-based dressing. It’s quick to prepare, travels well and tastes even better after a short rest in the fridge, making it ideal for picnics and lunch boxes.
Chef's tips
Make sure the pasta and peas are well drained and cooled before mixing in the dressing so it doesn’t become watery. Taste the Dijon mustard you’re using—some brands are hotter than others—and adjust the amount to your liking. If you plan to transport the salad, keep it chilled and store the cucumber and extra chives separately to stir in just before serving.
How to serve
Serve the salad slightly chilled, on its own in a deep plate or bowl. It goes well with crusty bread or a baguette and a crisp green salad. For a buffet or picnic, present it in a large bowl with extra chopped chives and lemon wedges on the side so everyone can adjust the freshness and acidity to taste.
Ingredients
- bow-tie pasta or another short pasta - 250 g
- cooked ham in a block, diced - 150 g
- frozen peas - 150 g
- yellow cheese in a block, e.g. Emmental or Gouda, diced - 100 g
- fresh cucumber medium, diced - 1 piece
- chives chopped - 3 tablespoons
- thick plain yogurt for the dressing - 150 g
- mayonnaise - 2 tablespoons
- Dijon mustard if you prefer it milder, use 2 teaspoons - 1 tablespoon
- lemon juice - 1 tablespoon
- salt to taste
- black pepper to taste
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 is slightly al dente. Drain and rinse under cold water to stop the cooking, then drain very well.
- Bring water to a boil in a small pot, add the frozen peas and cook for 2–3 minutes, until soft but still firm and bright green. Drain and rinse under cold water.
- Dice the ham and cheese into small cubes. Wash the cucumber; if the skin is thick you can peel it, then cut it into cubes similar in size to the cheese.
- In a large bowl, combine the cooled pasta, peas, ham, cheese, cucumber and chopped chives.
- In a separate small bowl, mix together the yogurt, mayonnaise, mustard, lemon juice, a pinch of salt and pepper. Stir until the dressing is smooth and uniform.
- Pour the dressing into the bowl with the pasta and other ingredients. Gently but thoroughly mix so the dressing evenly coats all the components.
- Taste the salad and adjust the seasoning with additional salt, pepper or lemon juice if needed.
- Refrigerate the salad for at least 20–30 minutes so the flavors meld and the salad chills slightly. Serve well mixed, optionally sprinkled with extra chives.
Storage
No storage information available for this dish.
This pasta salad is inspired by simple French home cooking—nothing fancy, just good ingredients and a punchy dressing. It’s one of those recipes that quickly becomes a staple: easy to adapt to what you have on hand and always welcome at gatherings.
