Cold Ham Pasta Salad Formula That Never Fails

Some recipes never go out of style, and this Creamy Cold Ham Pasta Salad is one of them. It's the kind of dish that brings back memories of church picnics, family reunions, and backyard gatherings with loved ones. Simple ingredients come together to create a creamy, satisfying salad that's just as delicious today as it has been for generations. I hope it becomes a favorite at your table, too.

Prep Time20

Cook Time10

cooling time2

Total Time2 30

Course: Side Dish

Cuisine: American

Keyword: budget recipe, cold pasta salad, easy recipe, potluck recipe, summer recipe

Servings: Servings

Calories: 465kcal

As an Amazon Associate I earn from qualifying purchases.

Kitchen Essentials

Country Bowls

Blue Bowl

Ingredients

Pasta Salad Ingredients

1 Pound Elbow Macaroni Cooked and Drained
16 Ounces Frozen Peas or Mixed Vegetables Thawed
1 Small Onion diced
2 Stalks Celery diced
2 Cups Cheese shredded or diced. Be creative with the type of cheese you add
2 Cups Ham Diced. Make sure that it is precooked ham

Dressing

2 Cups Mayonnaise
¾ Cup Granulated Sugar
3/4 Cup Milk
2 Teaspoons Lemon Juice
1/2 Tsp. Salt
1/2 Tsp. Pepper

Instructions

Cook the macaroni according to package directions until al dente. Drain and rinse under cold water until completely cooled. Do not skip the rinse or the pasta will keep cooking and get soft.
1 Pound Elbow Macaroni
Place the cooled macaroni in a large serving bowl. Make sure the bowl is big enough to toss everything without making a mess. You need room to mix.
Add the thawed vegetables, diced onion, celery, cheese, and ham. Toss everything together gently so the ingredients are evenly distributed before you add the dressing. This makes sure every scoop has a balanced mix.
16 Ounces Frozen Peas, 1 Small Onion, 2 Stalks Celery, 2 Cups Cheese, 2 Cups Ham
In a separate bowl, whisk together the mayonnaise, sugar, milk, lemon juice, salt, and pepper until smooth and no sugar granules remain. The dressing should be pourable but not runny. If it looks too thick, add a splash more milk.
2 Cups Mayonnaise, ¾ Cup Granulated Sugar, 3/4 Cup Milk, 2 Teaspoons Lemon Juice, 1/2 Tsp. Salt, 1/2 Tsp. Pepper
Pour the dressing over the pasta mixture and gently stir until everything is evenly coated. Use a big spoon or spatula and fold instead of stirring aggressively. You do not want to break up the pasta or smash the vegetables.
Cover and refrigerate for at least 2 hours before serving for the best flavor. If you are making this the night before, that is even better.

Your Own Private Notes

Click here to add your own private notes.

Notes

You want cold pasta, not warm pasta with dressing on it. Warm pasta will make the mayo break and turn the whole thing into a greasy mess.

Cook your elbow macaroni according to the package directions until it is al dente, which means it still has a slight bite when you taste it. Mushy pasta will soak up too much dressing and turn into a gummy blob.

Once it is done, drain it and immediately rinse it under cold water until the noodles are completely cool to the touch. This stops the cooking process and prevents clumping.

Yield: This recipe makes about 16 side dish servings, making it perfect for potlucks, picnics, family reunions, and holiday gatherings. If serving as a main dish, plan on about 8 to 10 servings.

Check the Salad for Consistency Before Serving: If it looks dry after chilling, whisk together a little extra mayo and milk and fold it in. The pasta absorbs liquid as it sits, so a quick dressing refresh is normal.

Nutrition