Ham pasta salad with creamy dressing is penne tossed with cubed ham, carrot, yellow bell pepper, black olives, and celery, all coated in a thick dressing made from Greek yogurt, mayonnaise, mustard, and olive oil. It makes two servings and takes 25 minutes start to finish. Thatโs the honest reason to make it on a weeknight โ itโs fast, it uses ingredients most people already have, and it actually fills you up.
The technique that matters
The one move worth paying attention to is cooking the carrot directly in the pasta water for the last 5 minutes. This softens the carrot just enough so it doesnโt feel raw and out of place, while keeping it firm enough to add real bite. Donโt skip it or cook the carrot separately โ youโll either get a crunchy chunk that fights everything else, or a mushy one that disappears. The second thing that matters is the dressing consistency. Greek yogurt and mayonnaise together make a thick coat that clings to penne rather than pooling at the bottom of the bowl. If it feels too stiff to toss, a small splash of extra olive oil loosens it without breaking the texture.
Common problems and fixes
- Dressing tastes flat: Mustard and mayo can mute each other if the ratio tips too far. Taste the dressing before you toss it โ a small pinch of salt or an extra half-teaspoon of mustard usually fixes it immediately.
- Pasta clumps after draining: If youโre not tossing it with the dressing right away, drizzle a little olive oil over the drained pasta and carrot and stir. It stops the penne from sticking together while you prep the rest.
- Salad looks dry after sitting in the fridge: Penne absorbs dressing as it sits. Keep a small spoonful of plain Greek yogurt or mayo in reserve and stir it in just before serving to bring the texture back.
- Vegetables release water and thin the dressing: Pat the sliced celery and diced bell pepper dry with a paper towel before adding them. It takes ten seconds and keeps the dressing from going watery.
Shopping notes
Pre-cubed ham from the deli counter or a vacuum-packed ham steak both work fine here โ no need to buy a whole piece. For the pasta, plain penne and tricolour penne are interchangeable; tricolour adds visual contrast but the flavour is identical. Greek yogurt should be full-fat if you can find it โ low-fat versions are thinner and the dressing wonโt coat as well. Yellow mustard is called for specifically; Dijon will make the dressing noticeably sharper and more pungent, so use it only if you want that edge. Black olives from a can are perfectly fine and what the recipe expects.
Keeping it fresh
Store the salad in an airtight container in the fridge and eat it within 2 days โ the celery and bell pepper start to soften noticeably after that. If youโre making it ahead, dress it at the table rather than tossing everything together in advance, because a pre-dressed salad goes limp fast. If youโve already combined everything, it will still taste good the next day, but stir in a little extra Greek yogurt or olive oil to revive the dressing before serving. Donโt freeze it โ the yogurt-mayo dressing breaks completely when thawed.
Ham Pasta Salad With Creamy Dressing
Equipment
- Large saucepan or stockpot
- Colander
- Large mixing bowl
- Small mixing bowl
- Silicone spatula or large spoon
Ingredients
- 3 ยฝ oz penne pasta 100g
- 4 oz ham cubed, 115g
- 1 medium carrot peeled and cubed, about 3 oz / 85g
- ยฝ medium yellow bell pepper diced, about 3 oz / 85g
- 8 black olives sliced, about 1 oz / 30g
- 2 stalks celery sliced, about 3.5 oz / 100g
- 2 tablespoons extra virgin olive oil 30ml
- 2 tablespoons yellow mustard 30ml
- 2 tablespoons mayonnaise 30g
- 4 tablespoons full-fat Greek yogurt 60g
Instructions
- Bring a large saucepan of salted water to the boil. Cook the penne according to the packet instructions (usually 10-12 minutes for al dente).3 1/2 oz penne pasta
- Add the cubed carrot to the pasta water 5 minutes before the end of the cooking time. This softens the carrot without a separate pot.1 medium carrot
- Drain the pasta and carrot in a colander. Rinse briefly under cold running water to cool, then shake off excess water. Transfer to a large mixing bowl and add the cubed ham, diced bell pepper, sliced olives, and sliced celery.3 1/2 oz penne pasta, 4 oz ham, 1 medium carrot, 1/2 medium yellow bell pepper, 8 black olives, 2 stalks celery
- In a small bowl, whisk together the olive oil, yellow mustard, mayonnaise, and Greek yogurt until smooth and evenly combined.2 tablespoons extra virgin olive oil, 2 tablespoons yellow mustard, 2 tablespoons mayonnaise, 4 tablespoons full-fat Greek yogurt
- If the dressing feels too thick to toss easily, thin it with an extra splash of olive oil โ add a teaspoon at a time until it reaches a pourable consistency.2 tablespoons extra virgin olive oil
- Pour the dressing over the pasta salad and toss until every piece is evenly coated. Taste and season with salt and freshly ground black pepper if needed. Serve immediately or refrigerate until ready to eat.
Notes
Nutrition
Your questions, answered
Can I make this ahead for meal prep?
Yes, but store the dressing separately from the pasta and vegetables until youโre ready to eat. Combined, the salad keeps for up to 2 days in the fridge, though the vegetables will soften slightly by day two.
Can I substitute the ham with something else?
Cooked shredded chicken works as a straight swap in the same quantity. Flaked canned tuna or chopped imitation crab also work if you want a seafood version.
Does the pasta need to be cold before I add the dressing?
It should be at least cooled to room temperature, not hot. Hot pasta will thin the dressing and partially cook the mayonnaise, which affects both texture and food safety.
Can I double this recipe?
Yes, the recipe scales up easily โ just double or triple every ingredient including the dressing. Itโs a good candidate for batch cooking since the components are simple and the dressing comes together in under a minute.
What can I add to make the dressing less thick?
Add extra virgin olive oil a teaspoon at a time and stir until you reach the consistency you want. Avoid adding water โ it dilutes the flavour without improving the texture.
Can I use a different pasta shape?
Short shapes with ridges or tubes โ like rotini, fusilli, or rigatoni โ all work well because they hold the thick dressing. Avoid long pasta like spaghetti, which doesnโt mix evenly with chunky ingredients.