Looking for a cool and refreshing pasta salad this summer? This pasta salad with peas and ham recipe is so good and can even be eaten as a meal!
Growing up I absolutely loved the boxed Italian pasta salad kits. They actually tasted rather good and were easy for young me to make.
As I’ve gotten older I’ve really enjoyed breaking out of the box (I’m so punny) and trying different pasta salad combinations like my macaroni salad with cucumber and radish recipe.
We had bought an extra ham when it was on sale for Easter and I cooked it recently with my super delicious brown sugar ham glaze. Even though it’s just the two of us I love cooking hams because they’re usually under $2 a pound on sale and the ham leftovers can be used in so many delicious ways.
Related: Ways to Use Leftover Ham
Mr. Savvy kept asking me to make a pea and ham pasta salad so when I made my heavenly spareribs for Memorial Day I decided to make the pasta salad as a side. I wasn’t sure how it would taste using the ham that had been glazed but it was actually a great combo.
I paired it with peas, hard-boiled eggs, and a few other veggies. I also think some small chunks of cheddar cheese would be great in this ham pasta salad but I didn’t have any on hand at the time.
I made it using my favorite creamy pasta salad dressing but it’s also really good with the traditionally used ranch dressing.
I used ditalini pasta because I love that it’s short and round so it really soaks up and holds whatever dressing you use. I must admit I’m also a big kid that loves stacking it up on the tines of the fork.
The pasta salad can, of course, be made with macaroni, rotini, penne, or whatever your favorite shape of pasta is for pasta salad.
Here’s my favorite colander to drain pasta with and I also use this container to mix up the pasta salad and refrigerate it in. This knife is SO affordable but works so well.
Pasta Salad With Ham And Peas Recipe
It’s a really filling pasta salad since it’s packed with veggies and protein. Mr. Savvy really loved it and couldn’t stop eating it.
I really enjoyed it as well so we even had the leftovers by itself for dinner one night. So, so good.
- 1 lb box ditalini pasta (or other shape such as macaroni)
- salt for cooking pasta
- 1 cup frozen peas
- 4 eggs, hard-boiled, peeled, and chopped finely
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar (can use white if you don't have apple cider)
- 1/4 cup white granulated sugar (or to taste)
- 3 tablespoons Dijon mustard
- salt to taste (~1 1/2 teaspoons)
- ground black pepper to taste (~1/2 teaspoon)
- 2 bell peppers, trimmed and seeded and chopped finely (I use 1 red and 1 yellow)
- 2 cups cooked ham chopped into small cubes (I used a ham I made with my brown sugar glaze)
- 1/2 cup finely chopped red onion (I used dried minced onion since I don't tolerate raw onion well)
- Optional: 2 stalks celery finely chopped
- Boil pasta in salted water as directed on packaging until al dente.
- While pasta cooks, mix together mayo, mustard, vinegar, sugar, salt, and pepper in a large bowl until thoroughly combined into a dressing.
- Stir in the peppers, ham, onion and celery until everything is covered with the dressing. Set aside.
- Once the pasta is cooked, drain and stir in frozen peas. Rinse with cold water to stop cooking and drain thoroughly. Gently fold the pasta and peas into the dressing mix.
- Taste for seasoning and then cover and refrigerate until serving, preferably at least a couple hours if not overnight.
If in a hurry this is salad is also great with about 1 - 1/2 cups prepared ranch dressing.
Nutrition Information:Yield: 8 Serving Size: 1/8th of recipe
Amount Per Serving: Calories: 267 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 112mg Sodium: 512mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 14g