When I make this pasta salad, it's usually for a quick meal or when guests come over and I need something substantial that keeps well in the fridge. I've been making it for a few years, especially in the summer when I don't want to spend too much time in the kitchen, but still need something filling that can be made without complications. The ingredients are quite basic, easily found, and the combination of pasta with ham, cheese, and vegetables is one that everyone accepts without discussion.
Quick Info
Total time: 35 minutes
Servings: 6
Difficulty: easy
Ingredients
200 g risoni pasta (small rice-like pasta for the final texture)
200 g ham (preferably pressed, easier to slice)
200 g cheese (not too soft, cuts well into cubes)
2 red bell peppers
1 red onion (for a sweeter taste)
1 can of corn (about 140 g drained)
3 medium pickles
4 tablespoons mayonnaise
3 tablespoons sour cream
salt, pepper
Preparation method
1. Boil the pasta in salted water according to the package instructions. For risoni, usually 8-10 minutes. Stir occasionally to prevent sticking.
2. Drain the pasta and quickly rinse under cold water to stop the cooking and prevent sticking. Let it drain in a sieve.
3. Peel and dice the onion into small cubes. Don't leave it too large, as it becomes too dominant in flavor.
4. Drain the corn well from the can.
5. Cut the ham, cheese, pickles, and bell pepper into evenly sized cubes, about 1 cm. It's important that the pieces are relatively equal so that they feel good in every bite.
6. Place the cooled pasta in a large bowl. Add the onion, corn, ham, cheese, bell pepper, and pickles.
7. Mix the mayonnaise with the sour cream separately. Pour the dressing over the ingredients and mix everything until well combined.
8. Taste and add salt and pepper to your liking. Usually, the pickles and ham already bring some salt, so be careful not to add too much.
9. Cover the bowl and refrigerate the salad for at least 1-2 hours before serving. This helps with the flavor and texture, plus the dressing spreads better among the ingredients.
Why I make the recipe often
The pasta salad with ham and vegetables is quick to make, doesn't require elaborate cooking, and keeps very well in the fridge for up to 2 days. It's great for lunch boxes, picnics, or on days when you don't want to cook two dishes. If you make it once, you have a side dish or even a main meal for several people. You can easily adapt the ingredients if you have leftovers in the fridge.
Tips
Keep the pasta firm, don't overcook it. If the pasta is soft, the salad won't hold well and becomes mushy.
Mix the mayonnaise and sour cream well before adding it to the ingredients. Otherwise, you risk having areas with too much mayonnaise and dry spots.
If you're making the salad well in advance, add the dressing only 1-2 hours before serving to prevent everything from soaking in too much.
The red onion is milder, but if it's still too strong, you can soak it in cold water for a few minutes after chopping.
Substitutions
You can use any short pasta: penne, fusilli, or even mini farfalle.
Instead of ham, you can use cooked or smoked chicken breast, or even canned tuna (well drained).
The cheese can be replaced with feta or emmental cheese.
Classic sour cream can be replaced with Greek yogurt if you want a lighter dressing.
Variations
You can add sliced olives for a more intense flavor.
A hard-boiled egg cut into cubes fits very well into the mixture.
For an extra freshness, add chopped parsley or dill.
If you want it spicy, add a bit of hot paprika or chopped chili pepper.
Serving ideas
You can serve it as a main dish for lunch, straight from the fridge.
It's also suitable as a side dish for barbecues.
At a picnic or in a lunch box, it holds well and doesn't require heating.
It can also be spread on toasted bread, as a kind of quick bruschetta.
Frequently asked questions
What type of pasta can I use if I don't have risoni?
Any short pasta, even leftovers from other recipes. Risoni is just for the specific texture, it's not mandatory.
Can it be made without mayonnaise?
Yes, you can use only sour cream or Greek yogurt. The taste will be lighter, but the texture remains creamy.
Can the salad be frozen?
I do not recommend it. After thawing, the pasta and vegetables change texture, and the dressing becomes watery.
How long does it last in the fridge?
Stored cold and covered, it keeps well for 1-2 days. After that, the vegetables release water, and the dressing no longer has the same consistency.
Nutritional values
One serving has approximately 370-400 kcal, of which:
Proteins: 15-18g (ham, cheese, pasta)
Carbohydrates: 35-40g (pasta, corn)
Fats: 18-22g (mayonnaise, cheese, ham)
Fiber: 2-3g (vegetables, corn)
Values vary depending on the type of mayonnaise and cheese used.
Storage and reheating
The salad can be stored covered in the fridge for up to 48 hours. I do not recommend reheating; it is served cold or at room temperature. If left longer, the dressing becomes too liquid, and the pasta does not have the same pleasant texture. If necessary, mix gently before placing it on a plate.
Quick Info
Total time: 35 minutes
Servings: 6
Difficulty: easy
Ingredients
200 g risoni pasta (small rice-like pasta for the final texture)
200 g ham (preferably pressed, easier to slice)
200 g cheese (not too soft, cuts well into cubes)
2 red bell peppers
1 red onion (for a sweeter taste)
1 can of corn (about 140 g drained)
3 medium pickles
4 tablespoons mayonnaise
3 tablespoons sour cream
salt, pepper
Preparation method
1. Boil the pasta in salted water according to the package instructions. For risoni, usually 8-10 minutes. Stir occasionally to prevent sticking.
2. Drain the pasta and quickly rinse under cold water to stop the cooking and prevent sticking. Let it drain in a sieve.
3. Peel and dice the onion into small cubes. Don't leave it too large, as it becomes too dominant in flavor.
4. Drain the corn well from the can.
5. Cut the ham, cheese, pickles, and bell pepper into evenly sized cubes, about 1 cm. It's important that the pieces are relatively equal so that they feel good in every bite.
6. Place the cooled pasta in a large bowl. Add the onion, corn, ham, cheese, bell pepper, and pickles.
7. Mix the mayonnaise with the sour cream separately. Pour the dressing over the ingredients and mix everything until well combined.
8. Taste and add salt and pepper to your liking. Usually, the pickles and ham already bring some salt, so be careful not to add too much.
9. Cover the bowl and refrigerate the salad for at least 1-2 hours before serving. This helps with the flavor and texture, plus the dressing spreads better among the ingredients.
Why I make the recipe often
The pasta salad with ham and vegetables is quick to make, doesn't require elaborate cooking, and keeps very well in the fridge for up to 2 days. It's great for lunch boxes, picnics, or on days when you don't want to cook two dishes. If you make it once, you have a side dish or even a main meal for several people. You can easily adapt the ingredients if you have leftovers in the fridge.
Tips
Keep the pasta firm, don't overcook it. If the pasta is soft, the salad won't hold well and becomes mushy.
Mix the mayonnaise and sour cream well before adding it to the ingredients. Otherwise, you risk having areas with too much mayonnaise and dry spots.
If you're making the salad well in advance, add the dressing only 1-2 hours before serving to prevent everything from soaking in too much.
The red onion is milder, but if it's still too strong, you can soak it in cold water for a few minutes after chopping.
Substitutions
You can use any short pasta: penne, fusilli, or even mini farfalle.
Instead of ham, you can use cooked or smoked chicken breast, or even canned tuna (well drained).
The cheese can be replaced with feta or emmental cheese.
Classic sour cream can be replaced with Greek yogurt if you want a lighter dressing.
Variations
You can add sliced olives for a more intense flavor.
A hard-boiled egg cut into cubes fits very well into the mixture.
For an extra freshness, add chopped parsley or dill.
If you want it spicy, add a bit of hot paprika or chopped chili pepper.
Serving ideas
You can serve it as a main dish for lunch, straight from the fridge.
It's also suitable as a side dish for barbecues.
At a picnic or in a lunch box, it holds well and doesn't require heating.
It can also be spread on toasted bread, as a kind of quick bruschetta.
Frequently asked questions
What type of pasta can I use if I don't have risoni?
Any short pasta, even leftovers from other recipes. Risoni is just for the specific texture, it's not mandatory.
Can it be made without mayonnaise?
Yes, you can use only sour cream or Greek yogurt. The taste will be lighter, but the texture remains creamy.
Can the salad be frozen?
I do not recommend it. After thawing, the pasta and vegetables change texture, and the dressing becomes watery.
How long does it last in the fridge?
Stored cold and covered, it keeps well for 1-2 days. After that, the vegetables release water, and the dressing no longer has the same consistency.
Nutritional values
One serving has approximately 370-400 kcal, of which:
Proteins: 15-18g (ham, cheese, pasta)
Carbohydrates: 35-40g (pasta, corn)
Fats: 18-22g (mayonnaise, cheese, ham)
Fiber: 2-3g (vegetables, corn)
Values vary depending on the type of mayonnaise and cheese used.
Storage and reheating
The salad can be stored covered in the fridge for up to 48 hours. I do not recommend reheating; it is served cold or at room temperature. If left longer, the dressing becomes too liquid, and the pasta does not have the same pleasant texture. If necessary, mix gently before placing it on a plate.