Ham and Pepper Pasta Salad

    8 hours 27 min

    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

    Serves: 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

    Prep: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 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  (Review from Allrecipes US | Canada)


    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 US | Canada)