Ham Pasta Salad

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    Ham Pasta Salad

    Ham Pasta Salad

    (265)
    27min


    251 people made this

    This is my favourite pasta salad recipe. The garlic is optional, but I like it. It also works well with turkey.

    Ingredients
    Serves: 6 

    • 250g penne
    • 500g cooked ham, cubed
    • 1 large red capsicum, diced
    • 1 large green capsicum, diced
    • 1 large red onion, coarsely chopped
    • 15 small sweet pickles, chopped, juice reserved
    • 1 cup cherry tomatoes, halved
    • 1 cup mayonnaise
    • 1/2 cup sour cream
    • 2 1/2 teaspoons beef stock granules
    • 1 tablespoon white vinegar
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 cloves garlic, minced

    Directions
    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large bowl, mix together the drained pasta, ham, capsicums, onion, pickles and tomatoes.
    3. In a small bowl, whisk together the mayonnaise, sour cream, beef stock granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavours to blend. Serve near room temperature.
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    Reviews and Ratings
    Global Ratings:
    (265)

    Reviews in English (265)

    by
    81

    WOW!!!! What a really good recipe!! I always thought I made a mean pasta salad, but this recipe makes me want to chuck mine out the window! While I wouldn't recommend changing a thing, I did try adding a couple of things that might be worth your time trying: cubed cucumbers, sliced black olives, and different colored sweet peppers. Something to note as well: when you first make this salad, it almost appears as if there might be too much dressing. If you chill it overnight, or even for a few hours, the dressing homogenizes itself and you have just the right amount. Thank you, Karena, for this great recipe!  -  05 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    55

    This recipe is the best salad recipe on this site...trust me! I usually double the recipe and use two green peppers, one red pepper and one orange pepper to make it more colorful. I prefer to use cavatappi pasta though as I think it does a great job at holding the sauce, more so than ziti would. Everyone who tries this is left guessing what exactly makes it so good. I think its the pickle juice. If anyone wonders how much a double recipe of this gives you, well it fits perfectly in the large Tupperware "Thatsa Bowl" which makes an ideal amount for picnics and gatherings. This salad still tastes great 3-4 days after you make it, so make a lot as leftovers will be appreciated by many. One recommendation I have for this recipe is the addition of grated parmesan cheese. Just sprinkle about 1/4 cup over the completed dish and stir it in. I also add a sprinkling of oregano. This dish is a great recipe and minor alterations and additions can easily be made to suite various palates. Thanks for adding such a great recipe Karena. It may take awhile to cut up all the veggies but it is definitely worth the effort!  -  28 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    41

    An extremely good recipe, receiving raves from everyone I've served it to. I followed the recipe exactly the first time out but certain ingredients are easiliy substituted if not available, as other reviewers have suggested, such as relish for pickles, Miracle Whip (my preference) for mayonaise, all green peppers, however, it does require 24 hours for the flavours to meld properly. Definitely a keeper and a repeater in my home.  -  15 Aug 2003  (Review from Allrecipes USA and Canada)

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