A quick, tangy pasta salad with a light creamy dressing—perfect for any time of year
This pasta salad is one of those recipes my mom could pull together quickly, no matter the time of year.
It showed up at summer gatherings, but just as often alongside simple family dinners. It was practical, filling, and made with ingredients she usually had on hand.
What makes it special is the dressing—creamy, but with just the right amount of tang so it never feels too heavy or overly rich. It coats everything perfectly without overpowering the fresh crunch of the peppers or the saltiness of the ham.
It’s the kind of recipe that’s easy to make, easy to share, and always gets eaten.
Ingredients:
12 oz. pasta (rotini, shells, or elbow work well)
1 1/2 c. diced ham (about 8 oz)
2 c. sweet bell peppers, diced
1/2 c. onion, chopped
1 1/2 c. shredded sharp cheddar cheese
For the dressing:
3/4 c. mayonnaise
1/4c. sour cream
2 Tbs. apple cider vinegar
1 Tbs. Dijon mustard
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. smoked paprika
Directions:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside to cool.
In a large bowl combine ham, bell peppers, and onion. Cut the pieces into small even pieces for the best texture.
Stir in the cooled pasta and the sharp cheddar cheese.
In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and smoked paprika until smooth.
Pour the mayonnaise mixture over the pasta. Stir until everything is evenly coated with the dressing.
Cover and refrigerate for at least 1 hour before serving. This allows the flavors to develop and for the pasta to absorb some of that flavor.
Before service, stir the pasta salad. Taste it and add salt and pepper if needed.
Tips for Best Success:
- Rinse pasta with cold water to stop cooking and prevent sticking
- Let pasta cool completely before adding dressing
- Dice ingredients evenly for better texture in every bite
- Chill at least 1 hour—flavor improves significantly
- Stir before serving to redistribute dressing
Variations & Substitutions:
- Add Peas: Classic addition for sweetness
- Swap Protein: Use turkey or cooked chicken instead of ham
- Cheese Options: Colby Jack or mild cheddar work well
- Add Crunch: Celery or cucumbers
- Lighter Version: Use half mayo + Greek yogurt
Serving Suggestions:
- BBQ or grilled meats
- Sandwiches or wraps
- Picnic or potluck spread
- Alongside burgers or hot dogs
- Simple weeknight dinners
How to Store:
Store in an airtight container in the refrigerator
Best eaten within 3–4 days
Stir before serving—add a splash of milk if needed
Frequently Asked Questions:
Can I make this ahead of time?
Yes! It’s even better after chilling for a few hours.
Why does my pasta salad seem dry later?
The pasta absorbs dressing—just stir in a little mayo or milk before serving.
Can I freeze pasta salad?
No, the dressing will separate.
What pasta works best?
Short pasta like rotini, shells, or elbows.
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