Ham Pasta Salad
Get ready for the pasta salad that’ll make you the MVP of every gathering!
This isn’t your average mayo-heavy side dish – we’re talking about a vibrant, Mediterranean-inspired masterpiece that combines savory ham, fresh mozzarella pearls, and a zesty honey-Dijon dressing that ties everything together perfectly.
What makes this ham pasta salad absolutely irresistible? It’s all about the balance of textures and flavors.
You’ve got tender pasta, juicy cherry tomatoes, crisp cucumbers, and that perfect pop of saltiness from the olives.
The fresh mozzarella adds a creamy richness while the lime-kissed dressing brings everything to life with just the right amount of tang and sweetness.
Ingredients
Salad Ingredients:
- 8 oz pasta (fusilli, rotini, or bow-tie pasta)
- 1 pound ham (cooked, diced into ½ to 1 inch cubes)
- 6 oz cherry tomatoes (sliced in half)
- 1 small cucumber (sliced)
- ¼ cup red onion (chopped)
- ¼ cup green olives (sliced)
- ¼ cup black olives (sliced)
- 8 oz fresh Mozzarella cheese (small balls/”pearls”)
- 2 green onions (chopped)
Salad Dressing:
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 lime (juice freshly squeezed)
- 2 tablespoons honey
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Steps
- Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Add the pasta and cook al dente according to package instructions, typically 8-10 minutes for most shapes. The pasta should be tender but still have a slight bite – overcooking will result in mushy pasta that won’t hold up in the salad. While the pasta cooks, you can prep your other ingredients to save time.
- Cool the pasta properly: When the pasta is done, immediately drain it in a colander and rinse thoroughly with cold water for 30-60 seconds. This stops the cooking process and cools the pasta quickly, preventing it from becoming sticky. Shake the colander well to remove excess water – soggy pasta will dilute your dressing.
- Make the salad dressing: In a small bowl or mason jar, combine the olive oil, Dijon mustard, freshly squeezed lime juice, honey, and Italian seasoning. Whisk vigorously with a fork for 1-2 minutes until the mixture is completely emulsified and no streaks of honey remain. The dressing should look smooth and creamy, not separated.
- Prepare the salad base: In a large mixing bowl, combine the diced ham, halved cherry tomatoes, sliced cucumber, chopped red onion, sliced green and black olives, and mozzarella pearls. Toss gently to distribute ingredients evenly – this ensures every bite has a good mix of flavors.
- Combine pasta and dressing: Add the cooled, drained pasta to the bowl with the other ingredients. Pour the prepared dressing over everything and toss thoroughly for 1-2 minutes until all ingredients are well coated. Use a large spoon or salad tongs to lift and fold the ingredients rather than stirring, which can break up the delicate mozzarella.
- Season and finish: Taste the salad and add salt and pepper if needed, though the ham, olives, and Dijon mustard provide plenty of saltiness for most palates. Top with chopped green onions just before serving – you can either sprinkle them on top for presentation or mix them in completely.
Smart Swaps
- Whole wheat pasta instead of regular pasta (1:1 ratio) – adds fiber and nutrients
- Turkey or chicken instead of ham – reduces sodium while maintaining protein
- Feta cheese instead of mozzarella – creates a more Mediterranean flavor profile
Make It Diabetes-Friendly
Replace regular pasta with shirataki noodles or zucchini spirals to reduce carbs from 45g to 8g per serving. Use sugar-free honey substitute (like Lakanto or stevia-based honey) in the same 2 tablespoon amount to cut 16g carbs per batch. This modification reduces total carbs per serving from approximately 38g to 15g. Pair with a small portion of lean protein to further stabilize blood sugar response, and consider eating this salad after consuming some healthy fats or fiber-rich vegetables to slow glucose absorption.
Pro Tips
- Chill the salad for 30 minutes before serving – flavors meld better when cold
- Make dressing 24 hours ahead – flavors develop and intensify overnight
- Add mozzarella just before serving to prevent it from breaking down and making the salad watery