Ultra-Creamy Fusilli Pasta Salad with Ham and Mozzarella
A generous and indulgent pasta salad dressed with an ultra-creamy mayonnaise and sour cream sauce. Colorful, fresh, and satisfying, it delights both kids and adults at every bite.
🛒 Ingredients
15 servings
- 400g of fusilli pasta
- 200g of cooked ham cut into small cubes
- 150g of mozzarella cut into small cubes
- 1 medium carrot grated
- 150g of corn kernels drained
- 150g of cooked or thawed peas
- 3 tablespoons of mayonnaise
- 3 tablespoons of thick sour cream
- 1 bunch of fresh chives finely chopped
- 1 bunch of fresh parsley finely chopped
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 tablespoon of olive oil (for the pasta)
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Watch on TikTokDirections
- 1
Cook the fusilli pasta in a large boiling salted water pot according to the package instructions, until al dente. Drain and quickly rinse with cold water to stop cooking. Drizzle with a drizzle of olive oil and let cool completely.
- 2
While the pasta cools, prepare the toppings: cut the ham and mozzarella into small cubes of about 1 cm, grate the carrot, drain the corn, and thaw the peas if necessary.
- 3
In a large bowl, prepare the creamy sauce by mixing mayonnaise and sour cream until a smooth and creamy texture is obtained. Season with salt and ground black pepper. Mix well.
- 4
Add the cooled pasta to the large bowl with the sauce. Mix well to coat each fusilli with sauce.
- 5
Incorporate the ham, mozzarella, grated carrot, corn, and peas. Mix gently to distribute all ingredients evenly.
- 6
Add chopped chives and parsley, then mix one last time. Adjust seasoning with salt and pepper to taste.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow flavors to develop. Serve chilled, garnished with additional fresh herbs.
💡 Chef's Tip
For an even creamier sauce, add a teaspoon of mild mustard to the mayonnaise-sour cream mixture: it acts as a natural emulsifier and subtly elevates the entire dish without overpowering other flavors.
