Creamy Ham and Cheddar Pasta Salad

Name: Creamy Ham and Cheddar Pasta Salad
Prep time: 30 min
Cook time: 19 min
Total time: 49 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz (340 g) dried rotini pasta; 2 tablespoon (17 g) Diamond Crystal kosher salt, for the pasta water (use 1 tablespoon if using Morton kosher salt); 12 oz (340 g) cooked ham, cut into ½-inch (1 cm) cubes (about 2 cups); 8 oz (225 g) sharp cheddar cheese, cut into ½-inch (1 cm) cubes (about 1¾ cups); 1 cup (145 g) frozen peas, thawed and drained; 2 medium (100 g) celery stalks, thinly sliced (about 1 cup); 3 whole (45 g) scallions, thinly sliced, white and green parts; 1¼ cup (290 g) mayonnaise; ⅓ cup (80 g) sour cream; 2 tablespoon (30 ml) apple cider vinegar; 1 tablespoon (15 g) Dijon mustard; 1 teaspoon (4 g) granulated sugar; 1 teaspoon (3 g) Diamond Crystal kosher salt, plus more to taste at the end; ¾ teaspoon (1½ g) black pepper, freshly ground, plus more to taste at the end; 3 tablespoon (45 ml) whole milk, for the dressing; 3 tablespoon (45 ml) whole milk, for loosening the chilled salad; add 1 tablespoon at a time, you may not need it all

From the MyKitchenBank Kitchen

A classic picnic-style pasta salad with tender rotini, smoky diced ham, sharp cheddar, sweet peas and crunchy celery, tossed in a generous, tangy mayonnaise dressing. It gets better as it chills, so it's perfect for potlucks and make-ahead lunches.

Prep: 30 min
Cook: 19 min
Wait: 2 hr
Total: 2 hr 49 min
Makes: About 12 cups (8 generous side-dish servings of about 1½ cups each)

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Ingredients

8 servings

12 oz (340 g) dried rotini pasta
2 tablespoon (17 g) Diamond Crystal kosher salt, for the pasta water (use 1 tablespoon if using Morton kosher salt)
12 oz (340 g) cooked ham, cut into ½-inch (1 cm) cubes (about 2 cups)
8 oz (225 g) sharp cheddar cheese, cut into ½-inch (1 cm) cubes (about 1¾ cups)
1 cup (145 g) frozen peas, thawed and drained
2 medium (100 g) celery stalks, thinly sliced (about 1 cup)
3 whole (45 g) scallions, thinly sliced, white and green parts
For the dressing
1¼ cup (290 g) mayonnaise
⅓ cup (80 g) sour cream
2 tablespoon (30 ml) apple cider vinegar
1 tablespoon (15 g) Dijon mustard
1 teaspoon (4 g) granulated sugar
1 teaspoon (3 g) Diamond Crystal kosher salt, plus more to taste at the end
¾ teaspoon (1.5 g) black pepper, freshly ground, plus more to taste at the end
3 tablespoon (45 ml) whole milk, for the dressing
3 tablespoon (45 ml) whole milk, for loosening the chilled salad; add 1 tablespoon at a time, you may not need it all

Equipment (8)

Large pot (6–8 quart / 6–8 liter)
Colander
Large mixing bowl (5–6 quart / 5–6 liter), big enough for about 12 cups of salad
Medium mixing bowl
Whisk
Cutting board and chef's knife
Measuring cups and spoons
Rubber spatula or large spoon

Steps

Before you start

Plan on about 2 hours 50 minutes in total: roughly 30 minutes of hands-on work, 19 minutes of boiling, and a required 2-hour chill.
Put the frozen peas in a bowl at room temperature (or run them under cold water in a colander) so they are fully thawed before you start.
Use a large pot with plenty of water so the rotini cooks evenly without sticking.
This recipe uses Diamond Crystal kosher salt. If you only have Morton kosher salt or fine table salt, use about half the amount listed.

1
Prep the add-ins
- Cut the ham and cheddar into ½-inch (1 cm) cubes.
- Thinly slice the celery and scallions.
- Pat the thawed, drained peas dry with a paper towel.
- Keep the ham, cheese, peas, celery and scallions covered in the refrigerator until needed.
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Ready when: Ham and cheese cubes are roughly uniform in size and the peas are dry to the touch.
Tip: Dry peas won't water down the dressing.
2
Bring water to boil
- Fill a large pot with 4 quarts (4 liters) of water, cover, and bring to a rolling boil over high heat, about 10 minutes.
- Add 2 tablespoons Diamond Crystal kosher salt (1 tablespoon if using Morton) and stir to dissolve.
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Ready when: Water is at a full, rolling boil that keeps bubbling when stirred.
Tip: Salt the water generously; the pasta is the only place it gets seasoned from the inside.
3
Cook the pasta
- Add the rotini and stir right away.
- Cook, stirring occasionally, for 1 minute less than the package directions, usually 8–9 minutes.
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Ready when: Pasta is tender with a slight bite in the center; bite one spiral to check.
Tip: Pasta keeps absorbing dressing as it chills, so don't overcook it.
4
Drain and rinse
- Drain the pasta in a colander and rinse under cold running water for about 1 minute, tossing, until no steam rises.
- Shake well and let it drain for 2 minutes.
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Ready when: Pasta feels cool to the touch and is not dripping.
Tip: Warm pasta would melt the cheese and make the dressing oily.
5
Whisk the dressing
- In a medium bowl, whisk together the mayonnaise, sour cream, cider vinegar, Dijon, sugar, 1 teaspoon salt, ¾ teaspoon pepper and 3 tablespoons milk until completely smooth.
- You should have about 1¾ cups.
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Ready when: Dressing is smooth, pourable but thick, with no streaks of mustard.
6
Combine everything
- Add the cooled pasta, ham, cheddar, peas, celery and scallions to a large (5–6 quart) mixing bowl.
- Pour the dressing over the top and fold gently with a spatula for about 1 minute.
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Ready when: Every piece of pasta is evenly coated and no dry pockets remain.
Tip: Fold rather than stir vigorously so the peas stay whole.
7
Chill to blend
- Cover the bowl tightly and refrigerate for at least 2 hours, or up to overnight, so the flavors meld and the pasta absorbs some of the dressing.
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Ready when: Salad is thoroughly cold throughout.
8
Adjust and serve
- Stir the chilled salad.
- It will have thickened as the pasta absorbed dressing.
- Stir in milk 1 tablespoon at a time, up to 3 tablespoons, until creamy and glossy.
- Taste and add salt and pepper if needed.
- Serve cold, about 1½ cups per person.
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Ready when: Salad looks glossy and creamy, and the pasta tastes well seasoned.
Tip: Chilled pasta soaks up seasoning, so always re-taste before serving.

Good to know

Tips

Cut the ham and cheese into similar-sized cubes so each bite is balanced.
Cube the cheddar from a block rather than using pre-shredded; it has a better texture and flavor.
Salt the pasta water generously, since pasta salad needs seasoning inside the pasta itself.
For extra crunch, add ½ cup diced red bell pepper or a handful of chopped dill pickles.

Make ahead

"Make the salad up to 1 day ahead and keep it covered in the refrigerator. Stir in milk just before serving to restore creaminess, then re-taste for salt."

Storage & reheating

"Refrigerate in an airtight container for up to 4 days. Do not leave at room temperature for more than 2 hours (1 hour if above 90°F / 32°C). Not recommended for freezing, as the mayonnaise dressing separates and the pasta turns mushy. Serve cold; no reheating."

Substitutions

dried rotini pasta → cavatappi, small shells or elbow macaroni. Use the same weight; choose shapes that trap dressing.
sour cream → plain full-fat Greek yogurt. Gives similar tang; use the same amount.
sharp cheddar cheese → Colby Jack or Swiss cheese. Milder flavor; cube the same way.
apple cider vinegar → fresh lemon juice. Use the same amount for a brighter flavor.