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Ham and Pepper Pasta Salad recipe

Ham and Pepper Pasta Salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Pasta salad

A tasty pasta salad that everyone will love. Pasta is tossed with ham, peppers, red onion and cherry tomatoes in a creamy salad dressing.

249 people made this

IngredientsServes: 6

  • 225g pasta
  • 450g cooked ham, cubed
  • 1 large red pepper, cut into 2.5cm pieces
  • 1 large green pepper, cut into 2.5cm pieces
  • 1 large red onion, coarsely chopped
  • 15 small sweet pickles, chopped, juice reserved
  • 150g cherry tomatoes, halved
  • 250ml mayonnaise
  • 125ml soured 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, finely chopped

MethodPrep:15min ›Cook:12min ›Extra time:8hr chilling › Ready in:8hr27min

  1. Bring a large pot of lightly salted water to the 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, peppers, onion, pickles and tomatoes.
  3. In a small bowl, whisk together the mayonnaise, soured cream, beef stock granules, vinegar, salt, pepper, garlic and 125ml of reserved pickle juice.
  4. 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 & ratingsAverage global rating:(278)

Reviews in English (235)

Very nice dish. Can easily be halfed or less to make it a evening dinner for two.I swapped out the sour cream for creme fresche just because my local had none - made little difference. I also forgot Garlic but again, very nice and very creamy.You could tweak the amount of ham I think but overall it definately suited a evening meal.-26 Jul 2012


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

by CX747

This recipe is the best salad recipe on this 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

  • ½ cup low-fat mayonnaise
  • ⅓ cup nonfat plain yogurt
  • ¼ cup reduced-fat sour cream
  • 3 tablespoons rice vinegar or white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey, or more to taste
  • 1 ½ teaspoons dried minced onion or dried chopped chives
  • 1 ¼ teaspoons dried tarragon or dill
  • ½ teaspoon onion salt or celery salt or 1/4 teaspoon of each
  • White pepper to taste
  • 3 cups cooked whole-wheat fusilli or similar pasta (about 6 ounces dry)
  • 4 cups chopped broccoli florets (about 1 1/2 large heads)
  • 1 ½ cups diced ham (8 ounces), preferably reduced-sodium
  • 1 large red or yellow bell pepper (or a combination), diced
  • ¼ cup diced red onion, plus slices for garnish
  • ⅓ cup raisins
  • Freshly ground pepper to taste
  • 4 cups spinach leaves
  • 1 cup torn radicchio leaves

To prepare dressing: Combine mayonnaise, yogurt, sour cream, vinegar, mustard, honey, onion (or chives), tarragon (or dill) and onion salt (and/or celery salt) in a bowl until well blended. Season with white pepper. Taste and adjust seasonings, if desired.

To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.

Serve on a bed of spinach and radicchio, garnished with slices of red onion.

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days.

This recipe uses simple ingredients to create a delicious meal that everyone will love. The balance of pineapple and ham is a great sweet and salty combo!

We&rsquoll be using pineapple tidbits, cooked ham, bell pepper, frozen peas, celery, elbow pasta, mayonnaise, vinegar, onion powder, black pepper, and dill.

You can add some other veggies if you like or you can leave others out if you don&rsquot like them. If you have a picky eater you can skip the peppers and dill and anything else that might get a turned up nose! This is a pretty flexible recipe so you can easily substitute other veggies or seasonings.


BOIL: Boil the pasta until it is al dente.

DRESSING: Make the dressing by combining the mayonnaise, sour cream, vinegar, mustard, sugar, pepper, dill and salt.

MIX: Combine the cooked pasta with the cheese, grapes, ham, green onions, and dressing. Stir it all together to combine.

REFRIGERATE: Cover the pasta salad and refrigerate for at least 6 hours to let the flavors combine.

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Average, nothing special. I needed to make a quick meal & to use up the left over Easter ham in the freezer, this recipe accomplished that.

This is definitely a four fork recipe. I've made it many times and get many compliments. We use the dressing here as our salad dressing and love it!

Tasted too much of mustard and vinegar for us. I ended up blending in some plain yogurt and mayo to lessen the effect. The peas were a nice touch though.

Made this for a potluck. Got many great comments. I am going to try it with shrimp rather than ham. I liked the idea of adding cilantro (from previous reviewer). I love the bright, fresh look and flavor.

Excellent and very, very pretty. I used black forest ham and was initially a little concerned, but if the ham is cut small, the smokey outside actually enhances the visuals.

Usually make macaroni salad the same as potato salad. Decided to try this just to be different. Good move! Just the satisfaction of taking a more healty approach was great incentive. Followed the recipe closely with the following exceptions. Didn't have large macaroni used small. Would do so again, as more surface with which to absorb flavors. Also added just a "tad" of fresh cilantro out of the garden. Interesting twist! Also a pinch (plus) of dried pepper flakes nice zing! Our guests broke out in a big grin when we offered to send some of the leftovers home with them (along with the recipe).

i've made this several times for bbq's & it's always been very popular. easy to make & much lighter than the traditional mac salad.

I didn't find this to be anything special and I won't make it again as I have another (not from this site) that I like better. I'm not a fan of celery so if I were to make it again, I might substitute watercress. I did as well find it a little oily so would suggest reducing the olive oil. Don't spare the salt!

Fresh is the word that best describes this salad. Light, delicious, and easy to make. Plus, it held well for several days,

Following other's advice, I used a little more mustard, lemon juice and vinegar with the same amount of olive oil. I also added some chopped celery leaves for added color and flavor. This is not only beautiful, but a nice, light version that is different from the mayo based recipes. Definitely a keeper.

PERFECT salad to take to a picnic without the worry of mayonnaise going rotten! Have made this for a cover dish for co-workers and had many requests for the recipe. THANKS!

I thought this was very good. It is a very good lunch dish.

Absoutly refreshing. Everyone loved it even my children.

This is good, but it does require a fair amount of salt--I wonder if some of the reviewers who found it bland skimped on this important ingredient! I added about 3 T kosher salt to the macaroni water and also added about a tsp. to the dressing, as well as 1/2 to 1 tsp sugar to make it more tangy.

This was wonderful! The girls in the office raved about the light refreshing taste. very easy to make. I did substitute red wine vinegar instead of the white but could not tell a difference.

I made this for my daughter who loves pasta salad and it was a real winner. The dressing was great.

Very good. Previous cook should have had more faith and used the dressing. I took it to a potluck picnic and everyone loved it.

This dressing was the worst I have ever tasted. I was lucky that I had my husband taste it before adding to the salad or else I would have to throw it away.

Absolutely fabulous. My mother-in-law was eating it out of my refrigerator from the tupperware container. Husband had thirds.

Made this and served with oven fried chicken. very good. Nice to have a macaroni salad with out mayo.

I made this for a party, liked by all. Very light could use a little more zip.

Creamy Pasta Salad loaded with vegetables, ham and cheese.

Hi friends! The weather is warming up and my hubby and I have already grilled a few times. I’m talking about ribs, brisket, and of course burgers! Whenever I grill, I always make sure to have a few fabulous side dishes on hand. One of my favorite cookout side dishes to make is Pasta Salad. In this post, I’m going to show you how to make a delicious Summer Pasta Salad.

Whenever I made summer pasta salad, it’s almost to pretty to eat. The colors from the carrots, ham, peas, and other ingredients make the salad absolutely gorgeous. Not only is this salad a ” looker”, it taste amazing!

For my summer pasta salad, I use salad macaroni pasta. You can use a different pasta if you choose. Here are some suggestions

  • Penne
  • Elbow macaroni
  • Rotini
  • Tri colored pasta
  • Small pasta shells

When cooking the pasta, be sure to not over cook it, otherwise that will really mess up your pasta salad. Cook the pasta until it is al dente.

I made a really simple dressing for my pasta salad. The dressing I make includes Miracle Whip. I like using Miracle Whip, because it’s really smooth creamy, and on the sweeter side. If you’re not a fan of Miracle Whip, you can use your favorite mayonnaise.

Ham Salad Recipe

Ham salad is one of those retro Southern dishes that never goes out of style. Whether you&rsquore serving it sandwiched between airy these gougeres (cheese puffs), on a bed of salad greens, or on toast points or crackers, it is makes a satisfying lunch or snack. While we love a simple, old-fashioned ham salad, we also love fun new variations, like this recipe. Start with good-quality smoked, chopped ham. (This is a great way to use leftovers from a Christmas or Easter ham.) To make the salad, the chopped ham is mixed with finely chopped scallions, finely chopped fresh flat-leaf parsley, Creole mustard, ground cayenne pepper, and black pepper for a hint of heat, and one unexpected ingredient: cream cheese. Instead of the usual mayonnaise or sour cream dressing, we combine all of the ham salad ingredients with cream cheese for extra richness. Be sure to use full fat cream cheese and make sure that it is at room temperature when you&rsquore ready to make the ham salad so that the cream cheese is soft enough to work with. Are you cooking several days ahead for a party? This ham salad can be made up to five days in advance. Store in the refrigerator and bring to room temperature before serving. We recommend pairing this easy, 10-minute ham salad with crunchy gougeres (cheese puffs). The tender-on-the-inside, crisp-on-the-outside cheese puffs turn this simple ham salad into an elegant dish fit for the fanciest occasion. Perfect for a spring brunch or afternoon party, you&rsquore guests will be impressed with this classic Southern dish.

Copycat Ruby Tuesday Pasta Salad Recipe

Whenever we go to Ruby Tuesday I enjoy their salad bar! It&rsquos always a welcome start to a great meal and I love that they include options like pasta salad, potato salad, and a variety of other options apart from the traditional salad toppings.

What do I need to make this pasta salad recipe?

Most of the ingredients you need for this tasty recipe you can easily pick up or you might already have them on hand. There&rsquos nothing like a tasty pasta salad recipe to make any meal more festive.

  • Rotini pasta
  • Mayonnaise
  • Buttermilk
  • Dry ranch dressing mix
  • Diced ham,
  • Frozen green peas
  • Salt & pepper to taste

How to make a copycat Ruby Tuesday pasta salad:

  1. In a large bowl combine the mayonnaise, buttermilk & ranch dressing mix. Stir until it&rsquos all well combined.
  2. Next we need to add the ham!
  3. Get your favorite mixing spoon and mix everything well.
  4. Add in the frozen peas and stir to combine.
  5. We can&rsquot forget the pasta! Slowly add in the cooked rotini pasta while mixing.
  6. Take a taste and add salt and/or pepper to your liking.
  7. Place the finished pasta salad in the refrigerator for 2 hours before serving.

Do I have to use frozen peas?

Yes! Canned peas are going to be too soft and mushy and they&rsquoll just breakdown. You could also use fresh peas I suppose just blanch them and then include them! The frozen peas are the easiest option and they&rsquore readily available so that&rsquos the simplest choice in my opinion.

Can I meal prep with this pasta salad recipe?

You can definitely meal prep with this great pasta salad recipe. It comes together really quickly and tastes great. It will hold up well in the fridge for about a week with no issues. I like to make this recipe for parties and family gatherings.

My copycat Ruby Tuesday pasta salad recipe is also great for lunches throughout the week. It&rsquos not difficult to put into containers so you can grab one on the way out the door in the morning! A great recipe to make those busy weekdays a little easier.

Our Favorite Pasta Salad Recipes

Sweet Macaroni Salad-this pasta salad is made with ham and has the perfect amount of sweetness. It’s also a very pretty pasta salad.

Cheddar Ranch Pasta Salad-This salad is different because it is made with Ranch seasoning. It really is a stand out recipe. Your guest will thank you for making this pasta salad! If you want to make a salad that calls for homemade ranch dressing, try this one.

Spinach Pasta Salad-This salad is very pretty on a table and there is never any left.

Ham Pasta Pea Salad-perfect for a potluck or even a quick lunch.

Amish Pasta Salad-this pasta salad is one of the most popular recipes on our site. It really is amazing and comes highly recommended. You won’t be disappointed!

Macaroni Garden Salad-this recipe has been around for years and it makes the perfect addition to any cookout.

Shrimp Pasta Salad-is there anything better than shrimp, pasta and garden vegetables in the summertime? I don’t think so and this pasta salad has it all!

Smoky Ham and Pasta Salad-this pasta salad is made with liquid smoke. It gives it such a unique flavor. We love it!

Spicy Tuna Pasta Salad-This pasta salad recipe is spicy which makes it unique. I love to take this dish to potlucks because it is different and people always remember it.

Mixed Veggie Sweet and Sour Pasta Salad-great pasta salad for any work event, keeps well in the fridge for several days so it can be made the night before.

I hope you’ve found some great pasta salad recipes you can’t wait to try. We really do think they make wonderful dishes for any holiday or event. We love recipes that are versatile and pasta salad recipes are just that. You can mix up the type of pasta you use as well as the other ingredients. They make it easy to use your creative juices.

Some more recipes that are perfect for summer gatherings!

I always suggest making this sheet cake because it feeds a lot of people and it’s delicious. Also, don’t forget our 10 strawberry recipes, 10 pineapple recipes and 10 apple recipes.

Don’t forget to pin.

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Recipe Summary

  • 1 pound small pasta shells or elbow macaroni
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • One 10-ounce package frozen peas
  • 1/4 pound thinly sliced country ham or prosciutto, coarsely chopped
  • 1 1/4 cups heavy cream
  • 1 cup chicken stock or low-sodium broth
  • 1/4 cup freshly grated Parmesan cheese
  • 1/3 cup chopped dill
  • Salt and freshly ground pepper

In a large pot of boiling salted water, cook the pasta shells until al dente. Drain the shells, return them to the pot and toss with 1 teaspoon of the olive oil to prevent sticking.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the garlic and cook over moderate heat until golden, about 4 minutes. Add the peas and ham and cook until the peas are hot and the ham is lightly browned, about 5 minutes. Add the cream and stock and simmer over moderate heat until slightly thickened, about 5 minutes.

Stir the cream sauce into the shells. Add the Parmesan and dill and season with salt and pepper. Serve in bowls.


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