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Summer Picnic Pasta Salad ( Pasta salad with ham and cheese )

Easy Summer Picnic Pasta Salad (with peas, ham and fresh dill)

  • Author: Jamie Sanders
  • Prep Time: 25 minutes
  • Total Time: 4 hours
  • Yield: 10 cups 1x
  • Category: side dish
  • Cuisine: americam

Scale

Ingredients

Salad

  • 4 cups cooked elbow pasta
  • 2 cups sliced button mushrooms
  • 1 ¾ cup thawed, frozen peas
  • ¼ cup finely chopped sweet onion
  • 1 cup diced ham
  • 2 hard boiled eggs, chopped
  • ½ cup diced cheddar cheese

Dressing

  1. ½ cup buttermilk (if needed, sub with 2 tbsp of milk and enough plain yogurt to equal ½ cup)
  2. ¼ cup mayo
  3. 1 tbsp white vinegar
  4. 1 garlic clove
  5. ¼ tsp salt
  6. 3 to 4 tbsp of chopped fresh dill

Instructions

Dressing:

  1. Combine buttermilk and mayo
  2. Stir in salt and garlic and fresh dill
  3. Whisk in 1 tbsp of vinegar until smooth
  4. Set aside in fridge till needed.

Salad:

  1. Thoroughly combine all ingredients, including the dressing.  
  2. For best flavor, chill for 2 to 4 hours before serving.


Notes

Tips:

  • This pasta salad needs to chill for a few hours before eating for the best flavor.
  • Pasta salad can be kept in the fridge, tightly covered for 3 to 5 days.

Nutrition

  • Serving Size: 3/4 cup
  • Calories: 203
  • Sugar: 3
  • Fat: 5
  • Carbohydrates: 31
  • Fiber: 2
  • Protein: 8

Keywords: macaroni salad, pasta salad