Some pasta salads show up dry, bland, and forgotten in the corner of the table. Not this one. Creamy ham pasta salad should be rich, well-seasoned, and packed with texture so people go back for seconds. I'm a Southern cook, honey! I build flavor in layers so the dressing coats every bite and the ham actually shines. Let me show you my tips and tricks to the perfect pasta salad!
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Ham Pasta Salad Ingredients
- Elbow Pasta: The best pasta for pasta salad is usually short and can hold its shape and texture when mixed with other ingredients. I like to use elbows because this dish reminds me of my Classic Southern Macaroni Salad. Rotini, penne, and farfalle also work.
- Cooked Ham: Cooked ham is readily available at grocery stores, is a convenient option. It's typically sold sliced or in chunks and is fully cooked, making it easy to incorporate into the salad. Leftover ham from a holiday meal or dinner can be repurposed, especially if you've made my Slow Cooker Crockpot Glazed Ham, Air Fryer Ham, Baked Ham with Pineapple, or Traeger Smoked Ham recipes. Simply chop or dice the leftover ham and use it in the salad.
- Any Green Veggies: I used asparagus, broccoli works great, too!
- Onions
- Celery
- Grated Chedder Cheese
- Mayo and/or Sour Cream
- Sweetener or Sugar
- Chives
- Garlic Powder, Salt, and Pepper
How to Make Ham Pasta Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in accordance with the instructions on the package.
- Rinse the pasta in cold water and dry completely.
- Add the pasta to your serving bowl along with mayo, sour cream (or plain Greek yogurt), ham, cheese, vegetables, and spices. Stir to combine.
- Chill the salad.
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Creamy Ham Pasta Salad
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 8 oz elbow macaroni pasta
- 1 pound cooked ham Diced into cubes.
- 6 oz cooked asparagus or any vegetables.
- ½ cup chopped onions I used red onions.
- 2 celery stalks Diced.
- 1 cup shredded cheddar cheese
Homemade Dressing
- ½ cup mayo
- ½ cup plain Greek yogurt or sour cream
- 1 teaspoon sweetener or sugar
- ½ teaspoon garlic powder
- 1 teaspoon chives
- salt and pepper to taste
- 1 tablespoon mustard Optional
Instructions
- Cook the pasta in accordance with the instructions on the package.
- Rinse the pasta in cold water and dry completely.
- Combine all of the ingredients for the homemade dressing in a large serving dish.
- Add the cooked pasta and the remaining ingredients. Stir to combine.
- Serve warm or chill for an hour. A few hours is optimal.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Vegetables and Additional Substitution Ideas
- Cucumbers
- Spinach
- Broccoli
- Olives
- Artichokes
- Feta or Gorgonzola Cheese
- Chopped Cauliflower
- Chopped Dill Pickles
- Sweet Pickle Relish
- Jalapenos
- Red Peppers
- Green Peppers
- Creole Seasoning
- Cajun Seasoning
- Homemade BBQ Seasoning
Frequently Asked Questions and Recipe Pro Tips
The easiest way to substitute mayo is to swap plain Greek yogurt or sour cream because it's a 1:1 switch. You can even used mashed avocado for some creaminess. Other options include any store-bought dressing you like.
It can sit out 1-2 hours. It takes about 2 hours for bacteria to start to grow to dangerous levels. In warm temperatures, that time shrinks. You can read the Food Safety Guidance from the FDA here. If you're serving pasta salad at an event or picnic, consider keeping it chilled in an insulated cooler with ice packs to maintain a safe temperature.
If stored in an airtight container in the refrigerator, the salad can last for about 3-4 days. However, the quality will likely start to decline after the first day as the pasta and vegetables may become softer.
If you know you want to make it ahead or eat leftovers, consider keeping the mayo/dressing separate until you're ready to serve. Toss the salad with the mayo/dressing just before eating to maintain the best texture.
If preparing the salad in advance, add the ingredients for the dressing just before serving to prevent the pasta from absorbing too much moisture and becoming dry. This will help maintain the creamy consistency of the salad.
If the salad seems dry after refrigeration, add a little more mayo and/or sour cream (plain Greek yogurt) and gently toss to coat. Avoid adding too much dressing at once to prevent the salad from becoming overly wet.
At least 1–2 hours is ideal, but overnight works great for maximum flavor.
The pasta absorbs dressing as it sits. Stir in a little mayo, milk, or sour cream to bring back the creaminess.
Cool the pasta completely, drain ingredients well, and avoid adding watery vegetables without patting them dry.
You can freeze it, but I wouldn’t recommend it. In general, mayo, yogurt, and sour cream do not freeze well and usually develops ice crystals.
More Salad Recipes
Bow Tie Pasta Salad with Italian Dressing
Seafood Pasta Salad with Shrimp and Crab
Salmon Pasta Salad
Chicken Caesar Pasta Salad
Creamy Bacon Ranch Pasta Salad
Broccoli Salad with Bacon and Cheese
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