Chicken, Ham and Cheese Pasta Salad

    1 hour 45 minutes

    This is a tasty salad that has the great combination of chicken, ham and cheese which incidentally is also that great trilogy of 'Cordon Bleu'

    12 people made this

    Serves: 8 

    • 500g farfalle (bow tie) pasta
    • 2 cups cubed cooked chicken
    • 2 cups cubed fully cooked ham
    • 2 cups cubed Swiss cheese
    • 1 cup broccoli florets
    • 1/4 cup (60g) honey
    • 1 1/2 cups mayonnaise
    • 2 tablespoons Dijon mustard
    • 2 tablespoons distilled white vinegar
    • 2 tablespoons diced onion
    • 1/2 cup (125ml) olive oil
    • 1/4 cup (60ml) white sugar
    • 1/2 teaspoon garlic salt
    • 2 tablespoons diced parsley
    • 1/4 cup grated Parmesan cheese

    Preparation:30min  ›  Cook:15min  ›  Extra time:1hour chilling  ›  Ready in:1hour45min 

    1. Fill a large saucepan with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the bow tie pasta and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite; about 12 minutes. Drain well in a colander set in the sink.
    2. Combine pasta, chicken, ham, Swiss cheese and broccoli in a large bowl. Set aside.
    3. Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar and garlic salt in a blender. Stir in parsley. Stir dressing into the pasta reserving 1/2 cup of dressing.
    4. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (20)


    I added in a cup of halved cherry tomatoes. When I made the dressing, I threw all the ingredients for the dressing into the blender except the olive oil. I ran the blender adding the olive oil a little at a time until I got to the consistancy I was looking for. This pasta salad is very tasty but the dressing doesn't seem to be quite right yet. I definitely will make this again just to have a chance to play with the dressing ingredients to see if I can't get it to where it's right for us.  -  28 Nov 2012  (Review from Allrecipes USA and Canada)


    I am giving this recipe a 3 star rating because we liked it, but didn't love it. We thought it was pretty good, and I liked it better the next day although my husband liked it better the first day. I would recommend letting it fully cool down before eating it. One hour is not enough time to let it cool. I was a little skeptical of the recipe because of the ingredients for the dressing but it was a lot better then I thought it would be. I can't eat broccoli so we left that out which is ok with my husband cause he doesn't like it anyway. I cooked my chicken on the stove with some garlic salt and pepper, then cut up my ham and cheese and added it all together with the pasta and dressing and put it in the fridge. For the dressing I just put everything in the blender including the parsley and blended it all together. I didn't bother to chop my onion and parsley because I knew the blender would take care of that. This salad was really easy to make and a good recipe for someone who has time to make something before work or school and then just come home and eat!  -  05 Sep 2009  (Review from Allrecipes USA and Canada)


    My husband and I love this recipe, and is always a hit at big family gatherings. I've taken it to multiple family parties and every time we come home with an empty bowl. I don't put the broccoli in since the first time I made it I forgot to pick some up at the store, and loved it so much without it, I've never tried it with it. I think it tastes best to eat it right after preparation instead of letting it cool for an hour. I just make sure to rinse the noodles in cold water for a minute so they aren't hot. When I'm making it for just my husband and me, I take out the chicken and serve it with breaded chicken on the side, as well as peas. It makes for a great complete meal, with many different flavors to enjoy during the meal.  -  05 Mar 2011  (Review from Allrecipes USA and Canada)