Pasta Salad with Broccoli and Ham Recipe
This salad is a classic “potluck” dish from American family gatherings – everyone brings something, and creamy pasta salads with mayonnaise show up very often. The combination of pasta, crunchy broccoli, ham, and cheese makes for a filling yet easy-to-serve meal. The flavor is a bit like a mix of traditional vegetable salad with pasta and the cozy feel of a broccoli casserole.
This salad combines the comfort of a creamy pasta dish with the freshness and crunch of lightly cooked broccoli. It’s easy to transport, can be made ahead, and holds up well on a buffet table, making it ideal for potlucks and family gatherings.
Chef's tips
Cut the broccoli into small, even pieces so it mixes well with the pasta and dressing. Don’t skip rinsing the pasta and broccoli in cold water – it stops the cooking and keeps the salad from becoming mushy. Taste the dressing before adding the remaining ingredients and adjust the seasoning to your liking.
How to serve
Serve in a large bowl with extra chopped chives on top. It pairs well with grilled meats, roasted chicken, or as part of a buffet with other salads. For a more complete meal, you can add a simple green salad on the side.
Ingredients
- pasta - 250 g
- broccoli - 1 piece
- ham - 150 g
- yellow cheese - 100 g
- corn - 120 g
- mayonnaise - 4 tablespoons
- plain yogurt - 3 tablespoons
- mustard - 1 teaspoon
- garlic - 1 clove
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- chives - 2 tablespoons
Preparation
- Cook the pasta in salted water according to the package instructions, but reduce the cooking time by about 1 minute so it stays slightly firm to the bite, then drain and rinse under cold water.
- Divide the broccoli into small florets, peel the stalk to remove the tough outer skin and slice it thinly.
- Bring a pot of water to a boil, lightly salt it, add the broccoli and cook for 2–3 minutes, until it turns bright green and softens slightly but remains crunchy, then drain and quickly rinse under cold water to stop the cooking.
- Cut the ham into cubes; cut the yellow cheese into small cubes as well.
- Drain the corn in a sieve.
- Finely chop the garlic or press it through a garlic press.
- In a large bowl, mix the mayonnaise, yogurt, mustard, garlic, salt, and pepper until you get a smooth dressing.
- Add the pasta, broccoli, ham, cheese, and corn to the bowl with the dressing and gently toss until everything is evenly coated.
- Sprinkle the salad with chopped chives and gently toss again.
- Refrigerate the salad for at least 30 minutes so the flavors meld, then serve chilled.
Storage
No storage information available for this dish.
This is one of those salads that disappear quickly at gatherings. It’s forgiving and flexible – you can easily use whatever pasta shape and cheese you have on hand, and it still turns out satisfying and crowd-pleasing.
