Ham and Cheddar Pasta Salad
A deliciously different salad, which is made by tossing pasta with peas, ham and Cheddar in a mayonnaise-based dressing. Enjoy as a side dish or pop into packed lunches.
Ingredients
Serves: 6
- 225g medium pasta shells
- 285g frozen peas, thawed
- 115g sandwich ham, diced
- 130g diced Cheddar cheese
- 4 tablespoons chopped onion
- 3 tablespoons mayonnaise
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
Prep:10min ›
Cook:11min ›
Extra time:1hr cooling ›
Ready in:1hr21min
- Fill a pot with lightly-salted water and bring to the boil. Stir in the pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
- 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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(35)
Reviews in English (25)
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 US | 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 US | 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 US | Canada)