Creamy Ham and Vegetable Pasta Salad
A generous and creamy pasta salad, perfect for family meals or sunny picnics. Fusilli tossed in a smooth mayonnaise dressing pairs beautifully with tender ham and crunchy vegetables for a complete dish that delights both kids and adults. Fresh, colorful, and ready in a flash, it will quickly become your go-to recipe for warm days.
🛒 Ingredients
4 servings
- 2 1/2 cups fusilli pasta
- 5 oz cooked ham, diced
- 3 to 4 tablespoons mayonnaise
- 1 can (approx. 5 oz) corn, drained
- 1 medium carrot, grated or finely diced
- 1/2 cup peas (frozen or canned, drained)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, snipped
- Fine salt to taste
- Freshly ground black pepper to taste
- 3 oz smoked bacon bits (optional)
- 1 drizzle of olive oil (for cooling the pasta)
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of water to a boil. Salt generously (about 2 teaspoons of salt per quart) and cook the fusilli al dente according to package instructions, usually 10 to 12 minutes. The pasta should remain slightly firm as it will continue to absorb the sauce.
- 2
Drain the pasta in a colander and rinse with cold water to stop the cooking process and remove excess starch. Drizzle with a little olive oil and toss gently to prevent sticking. Let cool completely at room temperature or in the refrigerator.
- 3
If using bacon, cook in a dry skillet over medium-high heat until golden and crispy, about 5 minutes. Drain on paper towels and let cool.
- 4
Prepare the vegetables: thoroughly drain the corn and peas. Peel and grate the carrot or cut into very small dice. If using frozen peas, blanch for 2 minutes in boiling salted water, then refresh under cold water.
- 5
In a large salad bowl, combine the cooled pasta, diced ham, corn, carrot, and peas. Toss gently to distribute the ingredients evenly.
- 6
Add the mayonnaise, starting with 3 tablespoons. Mix well to coat all the pasta evenly. Taste and add an extra tablespoon if you prefer a creamier texture.
- 7
Fold in the chopped parsley and snipped chives. Season with salt and pepper to taste. If you prepared bacon, add it last so it retains its crunch.
- 8
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time is essential for the flavors to meld and for the salad to be well-chilled.
💡 Chef's Tip
The secret to a successful pasta salad lies in cooling the pasta completely before adding the mayonnaise. If you add mayo to warm pasta, it will liquefy and the salad will become too runny. Another chef's tip: reserve a small amount of mayonnaise and add it just before serving to refresh the creamy texture, as pasta tends to absorb the sauce while resting in the fridge.
