Tuesday, September 14, 2010

Ham Pasta Salad

A classic ham and pasta salad that begins with your favorite pasta, ham, shredded or cubed cheese, celery, onion, and a Ranch dressing. From there you should make it your own!

Ham Pasta Salad

This pasta salad made with ham is a southern classic for sure and great for a potluck or church supper any time of year. Very simple, but a true favorite of mine.

If you don't have leftover ham or ham that you've previously frozen, just pick up a ham steak from the meat department, or ask the deli to slice you a 1/4 to 1/2 inch slice of ham. As far as pasta, while elbow macaroni is the most traditional for this one, vary the type of pasta that you use according to what you have on hand. I used farfalle (bow tie) because I had an open box in the pantry, but pretty much any medium cut pasta you favor for pasta salads is fine.

As always with pasta salads, lots of add-ins work well here too of course, so use your favorites. Things like chopped, boiled eggs, sweet or sour chopped pickles or pickle relish, chopped red, orange, green or yellow sweet bell peppers, jalapeno peppers, black or green olives, frozen, thawed peas, or peeled and chopped cucumber, are a few good choices you may enjoy. Here's how to make it.

Check out more of my pasta salad recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Ham Pasta Salad

©From the Kitchen of Deep South Dish
Prep time: 20 min |Inactive time: 2 hours | Yield: About 8 servings

  • 1 pound of your favorite medium cut pasta (bowties, medium shells, elbow macaroni, rotini), cooked
  • Drizzle of olive oil
  • 2 cups of chopped ham
  • 1/2 cup of chopped celery
  • 1/2 cup of chopped Vidalia or other sweet onion
  • 1 green onion, sliced
  • 1 cup of shredded or cubed cheddar cheese
  • 1 cup of grape or cherry tomatoes, sliced
  • 2 tablespoons of pickle juice, optional
  • 1 cup of mayonnaise
  • 1/4 cup of milk
  • 1 packet of dry ranch dressing mix
  • Salt and pepper, to taste
  • Optional Add-ins: Chopped boiled eggs, sweet or sour chopped pickles, or pickle relish, chopped red, green or yellow sweet bell peppers, jalapeno peppers, black or green olives, frozen peas, peeled and chopped cucumber.

Cook macaroni noodles according to package directions; rinse and drain. Drizzle lightly with the olive oil. To the pasta add the ham, celery, Vidalia onion, green onion, cheese and sliced tomatoes, along with any additional add-ins; toss and set aside.

In a separate bowl, whisk together the pickle juice, mayonnaise, milk, ranch seasoning mix, and salt and pepper. Pour over the macaroni and toss to coat thoroughly; taste and adjust seasonings. Refrigerate several hours or overnight. Toss before serving, adding additional milk up to 1/4 cup, if needed to moisten.

Cook's Notes: I usually wait to add my tomato just before serving, as the juices tend to water down the salad. May substitute 1 cup of homemade or commercial Ranch dressing. May also use 2 cups of chopped or shredded cooked chicken, or other proteins such as crab, imitation crab and shrimp, in place of the ham.

Source: http://deepsouthdish.com 

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Shrimp with Bow Tie Pasta Salad
Tri-Color Italian Rotini Pasta Salad
Bacon Ranch Pasta Salad

Posted by on September 14, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


  1. This sounds so good right now! I may have to make this recipe next time I do a pasta salad. =)

  2. Wishing you a cool breeze or two!

  3. This is one of this dishes that I can always count on to be good at any kind of church supper!

  4. It looks simple and delicious as did the okra and tomatoes from earlier.

  5. Looks yum-diddly-umptious!

  6. I made your bacon ranch mac salad and loved it. Now I have to try this one.

  7. Looks great Mary! I love cold salads!

    We're cooling down over here in the northeast. It was in the 40's when I got up today. The leaves are starting to change color a bit. I wish Fall would last a lot longer around here. The winter is way too long and cold for me!

    Have a great week!

  8. I think I need to make this for our next church fellowship! Thanks for sharing!

  9. What a nice macaroni salad to bring for potluck. My daughter adores macaroni salad. I will definitely be making yours to put in her lunch box!!
    You have wonderful recipes!

  10. A dish quite similar to this was a regular feature in my mother's kitchen. This is a tried, true and delicious dish and I love your recipe for it. I hope you are having a great day. Blessings...Mary

  11. God I am such a sucker for a pasta salad and I make them a lot. Since we started a diet about a year ago, we make vinegar/oil based ones. For Labor Day I think I told you I made one of your pasta salads with mayo and it was to die for! This one looks even better....love the ham addition. Well we certainly have a lot of pot lucks up here in Maine! There are a lot of bean suppers that include these salads but not like yours! Thanks for this blog...it's absolutely one of my favorites. Even if I am dieting, I love to come here for EYE CANDY!! Ha!! I AM a true food addict now aren't I???

  12. Noooooo summer can not be leaving.

    I'm going to cry.

  13. Another good summer one (when it's to hot cook) dish is tuna salad.. make it the way you usually do( I usually just use mayo, and sweet pickle relish) cook your macaroni run it under cold water to cool it, drain it good, mix your tuna in it.. on a plate put a bed of lettuce, put your tuna mixture in the middle & I garnish the sides with sliced boiled eggs & celery, and sometimes club or saltine crackers.

    1. It sure is good like that - thanks for the reminder!

  14. Next to Deviled ham, this is one of my favorite things to do with leftover ham. I noticed that you made a comment about adding the tomatoes just before serving. This is a good thing. How about the cheese? I’ve been making this since the early 60’s. I discovered, the hard way naturally, that by adding the cheese when making the salad, any leftovers tend to get very schmutzy. That’s why I let people add their own cheese and tomatoes per serving.
    What’s a schmutzy? That’s a highly technical Yiddish term from the ‘Lower East Side,’ of NYC.

    1. That's definitely a great word & a good point - thanks!

  15. Dying to try this one now that the days are in the 90s.

    Always a sweet pickle relish kind of southern girl, I recently ran out and chopped up some very old dill pickles in the food processor and used those in my potato salad. It was a wonderful flavor twist! So now I gotta ask - sweet pickle or dill pickle juice? I've got both....

    1. Can you believe that I have been fussed at a couple times here lately over being a southern girl and my preference for sweet pickles? I also got a slam for my love of pork based on the Bible! Guess they haven't read the new testament. Anyway... dill or sweet is a personal preference. I'm the sweet kinda gal so I usually choose that over dill, though I do love a good kosher dill pickle!


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Related Posts with Thumbnails