Pasta Salad with Ham

    1 hour 21 minutes

    Here's a quick and easy pasta salad a bit different from the usual. Great as a side dish at a barbecue or with dinner, almost a meal in itself!

    33 people made this

    Serves: 6 

    • 250g shell pasta
    • 300g frozen peas, thawed
    • 125g ham, diced
    • 1 cup diced Cheddar cheese
    • 1/4 cup chopped onion
    • 3 tablespoons mayonnaise
    • 2 tablespoons vegetable oil
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Preparation:10min  ›  Cook:11min  ›  Extra time:1hour chilling  ›  Ready in:1hour21min 

    1. Fill a pot with lightly-salted water and bring to a boil. Stir in the pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
    2. Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour or until completely chilled before serving.

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    Reviews in English (30)


    My kids really like this salad. I do add a little finely chopped red onion, and if the shredded cheddar cheese is on sale I do use that, (not a big deal to swap out for the cubed cheese) and sometimes to save time I also use a bottled salad dressing. My youngest daughter really likes this with bacon ranch salad dressing!!!  -  26 Jun 2009  (Review from Allrecipes USA and Canada)


    I used macaroni, 2 tbs. ranch dressing, and equal parts olive oil mayo and reduced fat sour cream and omitted the oil for the sauce base for this recipe. I did NOT add SALT because the HAM has plenty. I substituted white pepper and a dash of cayenne for the black pepper. YUM! It's dishes like this that I end up eating most of and NOT taking for a pot luck.  -  30 Dec 2010  (Review from Allrecipes USA and Canada)


    This was a good salad, although on the dry side. There's really not much to the dressing. I could see the benefit of using a bottled salad dressing (I like the idea of the bacon ranch!). We did enjoy it and it's very light.  -  07 Aug 2009  (Review from Allrecipes USA and Canada)