Ham and Egg Pasta Salad

    4 hours 40 minutes

    Ham, eggs and peas and a dash of Tabasco make this a pasta salad recipe to remember. Great with leftover ham.

    137 people made this

    Serves: 7 

    • 250g small seashell pasta
    • 2 eggs
    • 60g cooked ham, cut into thin strips
    • 300g frozen peas, thawed
    • 1 cup grated Swiss cheese
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • spring onions, chopped
    • 1 teaspoon mustard
    • 1 teaspoon Tabasco sauce
    • 1 teaspoon paprika

    Preparation:15min  ›  Cook:25min  ›  Extra time:4hours chilling  ›  Ready in:4hours40min 

    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. Rinse under cold water, drain and set aside.
    2. Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
    3. In a large serving bowl, toss together the pasta, egg, ham, peas and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, spring onion, mustard and Tabasco sauce. Stir until well blended.
    4. Pour 3/4 of the dressing over the pasta and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly and chill 4 hours, or overnight for best flavour.

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    Reviews in English (137)


    Awesome main dish salad. Changes I made: used penne instead of seashells, cheddar instead of swiss. I cubed the ham and cheese and added some diced sweet onion and salt and pepper. I also added garlic and wish I hadnt as it didnt seem to meld well with the other ingredients.  -  26 Jun 2008  (Review from Allrecipes USA and Canada)


    Great recipe, the basic sauce is superb and so easy, to play around with. I added mixed veggies to mine (corn and peas) as well as yellow pepper. Used red onions. I didn't have four hours so I just prepared the sauce ahead of time and left in the fridge for about an hour and half, then mixed with pasta (used elbow macaroni) and the other ingredients and popped in the freezer for another half hour. Had to double at the last minute because of unexpected guests. Everyone had seconds, including them.  -  18 May 2008  (Review from Allrecipes USA and Canada)


    I thought the flavor was good - mustardy, spicy (I actually used cayenne instead of paprika due to a previous comment), really flavorful. My only issue with this was that it is very heavy. Pasta, mayo, ham, cheese - it really needs some veggies to lighten it up a bit! I didn't feel that the cheese or ham added anything. The mayo was so flavorful that they were just there for texture. Next time, I'll make the dressing, but toss it with a pasta and veggie salad. Maybe tomatoes, broccoli, peppers, even cabbage. It needs something with a taste and texture that will stand up to, and compliment, the pasta & mayo.  -  01 Feb 2007  (Review from Allrecipes USA and Canada)