Ham and veg pasta salad

    30 min

    A refreshing light lunch, this macaroni pasta salad combines cooked ham, celery, onion, green pepper and carrots with the zip and zing of mustard and vinegar for a dish that's flavourful and filling, without being heavily so.

    30 people made this

    Serves: 8 

    • 450g conchiglie (small shell) pasta
    • 250g mayonnaise
    • 4 tablespoons vinegar
    • 125g caster sugar
    • 2 1/2 tablespoons prepared mustard
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1 large onion, chopped
    • 2 sticks celery, chopped
    • 1 green pepper, seeded and chopped
    • 4 tablespoons grated carrots
    • 450g diced cooked ham

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta, and cook until al dente, 8 to 10 minutes. Drain pasta, but do not rinse. Let stand 5 minutes.
    2. To make the dressing combine the mayonnaise, vinegar, sugar, mustard, salt and pepper in a bowl. Set aside.
    3. Combine the onion, celery, pepper, carrots and ham in a large bowl. Stir in the dressing. Add the pasta and toss gently to blend all ingredients. Chill at least 4 hours before serving.

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    Reviews in English (35)


    A little too sweet for a pasta salad recipe. I tried making this recipe w/ only a 1/4 cup of sugar instead of the 2/3 called for, but I think if I'd make it again, I'd only use a tablespoon of sugar.  -  05 Jul 2007  (Review from Allrecipes US | Canada)


    Great recipe. My parents loved this salad. It was a great little twist to a mac salad. I added some chedder and swiss cheese and mushrooms. I didnt like the mushrooms but the cheese was good. I plan on making this salad for a 4th of July party. Yes, its that good. Although I only used about 3/4 of the dressing....so you could cut back on that a little.  -  02 Jul 2007  (Review from Allrecipes US | Canada)


    Thought this was a great recipe but added and adjusted a bit. I reduced the mayo and sugar some. I thought the texture and sweetness after refrigeration turned out just right. I also added olives, cherry tomato, hard boiled egg, peas, and a bit of pickle relish. I always sneak in as many veggies as I can for my family dinners. Thanks for the great recipe!  -  19 Dec 2008  (Review from Allrecipes US | Canada)