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Ham and Cheese Pasta Salad

by Laura

Summer is the season of salads. I love to eat just about any kind of salad at this time of year. Pasta salad is always a good option. This ham and cheese pasta salad today incorporates both sweet and savory flavors.

I used mini bow tie pasta when I made this. It’s the perfect bite sized shape. However, any small shaped pasta will work. In addition to the pasta base, there is cubes of ham and sharp cheddar cheese along with diced green onion mixed in the salad.

Now this is where the sweet flavor comes in. There is red grape halves mixed in there. It may seen strange but it totally works. There is also a creamy dressing. This dressing base is equal amounts of mayonnaise and sour cream. Then there is cider vinegar, Dijon mustard, sugar, black pepper, dried dill, and salt added in there. Serve this salad with a delicious roll on the side and you are set.

Ham and Cheese Pasta Salad | realmomkitchen.com

Here is what you need to make the

Ham and Cheese Pasta Salad

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Ham and Cheese Pasta Salad | realmomkitchen.com

Ham and Cheese Pasta Salad

  • Author: Laura
  • Total Time: 6 hours 30 minutes
  • Yield: 8 servings 1x


  • 2 cups dry bow tie pasta
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 Tbsp cider vinegar
  • 1 1/2 Tbsp Dijon mustard
  • 1 tsp sugar
  • 1/4 tsp black pepper
  • 1/4 tsp dried dill
  • 1/4 tsp salt
  • 2 cups diced, cooked ham
  • 1 1/2 cups red grapes, halved
  • 6 oz sharp cheddar cheese, cubed
  • 1/2 cup sliced green onions


  1. Cook the pasta according to package directions.  Drain and rinse with cold water. Allow to cool.
  2. In a large bowl, whisk together the mayonnaise, sour cream, cider vinegar, mustard, sugar, pepper, dill and salt.
  3. Add the drained pasta, ham, grapes, cheese and green onions to the bowl with the dressing. Stir to coat.
  4. Cover and chill for at least 6 hours or overnight before serving.
  • Prep Time: 6 hours 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stove Top
  • Cuisine: American
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This recipe is adapted from Taste and Tell.

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