Ham Pasta Salad With Creamy Dressing
Pasta salad are very versatile, you can add virtually anything and it will taste really tasty. Here's a must-try ham pasta salad that's guaranteed to satisfy you.
Equipment
- Large saucepan or stockpot
- Colander
- Large mixing bowl
- Small mixing bowl
- Silicone spatula or large spoon
Ingredients
- 3 ½ oz penne pasta 100g
- 4 oz ham cubed, 115g
- 1 medium carrot peeled and cubed, about 3 oz / 85g
- ½ 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 — 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
Storage: Keep in an airtight container in the fridge for up to 2 days. The celery and bell pepper soften noticeably after day two.
Make-Ahead: Store the dressing separately and toss just before serving for the best texture. If already combined, stir in a splash of olive oil or a spoonful of Greek yogurt to revive the coating.
Freezing: Do not freeze — the yogurt-mayo dressing breaks completely when thawed.
Substitutions: Dijon mustard works in place of yellow mustard but gives a sharper, more pungent flavour. Tricolour penne can replace plain penne for visual contrast with no change in taste. Rotini or fusilli also work well as they catch the thick dressing. For a gluten-free version, use certified gluten-free penne — all other ingredients are naturally gluten-free.
Pro Tip: Cook the carrot in the pasta water for the last 5 minutes only — this is enough to remove the raw crunch while keeping it firm. Rinse the drained pasta and carrot briefly under cold water to stop cooking and cool them down quickly before tossing with the other ingredients.
Nutrition
Serving: 1servingCalories: 512kcalCarbohydrates: 24gProtein: 20gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.03gCholesterol: 43mgSodium: 1242mgPotassium: 523mgFiber: 4gSugar: 4gVitamin A: 5418IUVitamin C: 58mgCalcium: 89mgIron: 2mg
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