Description
A classic creamy pasta salad loaded with ham, cheddar cheese, and fresh vegetables, perfect for potlucks, picnics, or a quick lunch.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or farfalle)
- 1 cup mayonnaise (full-fat or light)
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup cooked ham, diced
- 1 cup cheddar cheese, cubed
- 1/2 cup red onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup fresh parsley, chopped
- Optional: 1/4 cup black olives, sliced
- Optional: 1/4 cup pimentos, diced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes). Drain and rinse under cold water. Transfer to a large mixing bowl.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, sour cream, milk, white wine vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Adjust seasonings to taste. Add more milk if the dressing is too thick.
- Assemble the Salad: Add diced ham, cheddar cheese, red onion, celery, green bell pepper, and parsley to the bowl with the pasta. Add olives and pimentos, if using.
- Combine: Pour the dressing over the pasta and vegetables. Gently toss until evenly coated.
- Chill: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Serve: Before serving, stir well. Taste and adjust seasonings if needed. Serve cold.
Notes
- Pasta Shape: Experiment with different pasta shapes like shells or elbow macaroni.
- Protein: Use any cooked meat like salami, pepperoni, chicken, or turkey.
- Cheese: Try mozzarella, provolone, Swiss, or feta.
- Vegetables: Add cherry tomatoes, cucumbers, carrots, broccoli, or corn.
- Dressing: Use Greek yogurt instead of sour cream for a lighter option. Add lemon juice for brightness or honey/maple syrup for sweetness.
- Spice: Add a pinch of red pepper flakes for heat.
- Herbs: Use dill, chives, or basil.
- Make-Ahead: This salad tastes better after sitting in the refrigerator for a few hours or overnight.
- Vegan Option: Use vegan mayonnaise, sour cream, and cheese. Substitute meat with tofu or tempeh.
- Gluten-Free Option: Use gluten-free pasta.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Add more mayonnaise or milk to refresh if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes