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Need a cold and refreshing side salad to serve as an appetizer? Prepare this tasty and simple Ham and Pea Pasta Salad that’s a perfect way to use up leftover ham. So great for Easter too!
I created a new favorite paleo pasta salad recipe, and my whole family has been loving it. Even my 18-month-old daughter has been cleaning her plate when I serve her this creamy ham and pea pasta salad, and it’s soft enough for her now 8 whole teeth. It’s easy, refreshing, and so flavorful, and it’s the perfect way to use up leftover ham. My husband started calling it Easter pasta salad, because it’s so springy and the colors are so gorgeous and pastel.
Watch a Short Video of This Recipe
Ham and Pea Pasta Salad Recipe
This recipe is a tasty and creamy side dish to welcome warmer weather, and even kids will love it. It consists of green peas, chunks of ham, and various other refreshing ingredients that bring it all together to create the perfect spring or summer salad. It goes with just about everything and while it is a great side dish for Easter, you can make it whenever you want. It’s also delicious when you are barbecuing food and hanging out with family outside.
Ingredients
When preparing the Ham and Pea Pasta Salad, these are the ingredients you will need:
- Penne pasta: Use Jovial Foods cassava flour pasta if you want to make a paleo pasta salad. If you are gluten free, there are so many options these days!
- Ham:
- Mayo: If you are making a paleo version, you can make your own mayo or this is my favorite brand.
- Lemon juice:
- Celery:
- Peas: Either frozen or fresh peas will work
The only other ingredients needed include chopped fresh parsley, chopped fresh mint, dried chives, salt, and pepper.
How to Make Ham and Pea Pasta Salad
- Cook your pasta according to package directions in salted water. Add and boil the peas at the last minute.
- Drain and run under cold water to cool. Add to a large bowl.
- Add ham, celery, parsley, mint, mayo, lemon juice, and dried chives to the pasta and peas, and mix together. Mix in salt and pepper to taste.
- Serve cold or at room temperature.
Frequently Asked Questions
You can use any type of ham for this macaroni salad. If you prepared ham in advance and have some leftovers from that, you can chop the pieces into small cubes and then toss them into the bowl with your pasta to make the salad. However, you can also use ham steaks that you can just buy at grocery stores.
It really doesn’t matter if you use fresh or frozen. Both kinds offer the light sweetness that goes great with the ingredients in this paleo pasta salad.
You can enjoy this Easter pasta salad alone, but it also tastes great with grilled chicken, pork, salmon, and homemade burgers.
After you make the salad, be sure to put it in a food storage container with an airtight lid up to a week in the fridge!
If you enjoyed this paleo pasta salad, you might also like…
- Bacon Jalapeño Mac and Cheese (Paleo, Dairy Free)
- Vegan Pumpkin Mac and Cheese (Gluten Free, Dairy Free)
- Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)
- Whole30 Ham and Potato Soup (Paleo, Dairy Free)
- Egg Free Cauliflower Potato Salad (Paleo, Vegan, Whole30, Keto)
Ham and Pea Pasta Salad
Video
Ingredients
- 8 oz penne pasta, Use Jovial Foods, for paleo
- 1½ cup peas, fresh or frozen
- 1½ cup ham, cubed
- 1/2 cup celery, chopped
- 1/3 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/2 cup paleo mayonnaise
- Juice from 1 lemon
- 2 tsp dried chives
- Salt and pepper, to taste
Instructions
- Cook pasta according to package instructions in salted water. Add peas to the boiling water at the last minute.
- Drain the pasta and peas, and run under cold water to cool. Add to a large mixing bowl.
- Add ham, celery, parsley, mint, mayo, lemon juice, and dried chives to the pasta and peas, and mix together. Mix in salt and pepper to taste.
- Serve cold or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was a super easy and quick meal to make!
The mint and parsley add such a great flavor to it! I omitted it for my two year old son for now.
I also love the use of Banza pasta for added protein and fiber!
Thanks for sharing this, Jean!
Yum! I food-prepped this for lunches this week. I decided to add the lemon juice right before serving, because I was afraid it would make the pasta mushy after a couple of days. This worked really well. Great recipe and easy to make.
Thank you so much! What a great idea with the lemon juice. I have to try that.
This recipe really does taste. I totally agree that you have to wait for it to chill. Tastes so much better after chilling. Thanks so much for sharing.
The Easter pasta is so cute..!! I wish I could buy it here too 🙁