Ham, Peas & Pasta Salad Recipe

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1 vote | 3108 views

A nice choice for a summer cookout or picnic, this pasta salad can be made up to a day ahead for convenience. My pasta choice for this is ditalini, a small pasta often used in soups (this can be hard to locate but Barilla sells a one pound box.) Or substitute your own small pasta FAV such as elbows or shells.

Prep time:
Cook time:
Servings: 10


Cost per serving $1.29 view details
  • 2 cups uncooked small pasta (about 1/2 pound of ditalini, small elbows or shells)
  • 1 1/2 cups frozen sweet peas (I like petite size)
  • 2 cups diced cooked ham
  • 3/4 cup celery, sliced
  • 3/4 cup chopped red bell pepper
  • 1/3 cup pickle relish (sweet or dill)
  • 1/3 cup finely chopped onions (or more to taste); Spanish, red, or scallions OK
  • 1/2 cup mayonnaise
  • 1/2 cup Ranch salad dressing (or substitute regular mayonnaise if preferred)
  • Salt and pepper to taste


  1. Cook pasta as directed on package, adding peas the last 2-3 minutes of cooking time; Rinse with cold water to cool, then drain well.
  2. Meanwhile in large bowl mix ham, celery, bell pepper, pickle relish and onions. Gently fold in drained cooled pasta and peas, mayonnaise and Ranch dressing.
  3. Taste for seasonings and adjust. Cover and refrigerate until serving time.
  4. Yield: 6 generous main-size servings or 12 -14 side course-size servings
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Nutrition Facts

Amount Per Serving %DV
Serving Size 166g
Recipe makes 10 servings
Calories 366  
Calories from Fat 118 32%
Total Fat 13.3g 17%
Saturated Fat 2.24g 9%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 812mg 34%
Potassium 325mg 9%
Total Carbs 45.47g 12%
Dietary Fiber 2.9g 10%
Sugars 5.99g 4%
Protein 15.72g 25%


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