This is a wonderful cold pasta salad that has been a family favorite of ours for years. Wonderful for potlucks, picnics, or any gathering.

Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
8 hrs 15 mins
total:
8 hrs 55 mins
Servings:
7
Yield:
7 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

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  • Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.

  • In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

  • Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Nutrition Facts

450 calories; protein 19.5g 39% DV; carbohydrates 31.9g 10% DV; fat 27.7g 43% DV; cholesterol 99.3mg 33% DV; sodium 334.7mg 13% DV. Full Nutrition

Reviews (146)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2008
Awesome main dish salad. Changes I made: used penne instead of seashells, cheddar instead of swiss. I cubed the ham and cheese and added some diced sweet onion and salt and pepper. I also added garlic and wish I hadnt as it didnt seem to meld well with the other ingredients. Read More
(156)

Most helpful critical review

Rating: 3 stars
05/19/2008
I'm wondering if the folks who are finding this salad too dry aren't following the direction to toss it with 3/4 of the dressing spread the rest over the top edge to edge then cover tightly and chill at least 4 hours and preferably overnight. The salad is not dry when you do this. The dressing weeps a bit when you follow these directions exactly and when you stir it up the next day (or after the chill) the dressing is slightly thinner and the salad isn't dry any more. I like this dressing -- don't skip the mustard or hot sauce they are NOT overwhelming at all and they make the salad -- but I really prefer a pasta salad with a lot of veggies. I made this for a group who really love PROTEIN in their pasta salads but next time I make it for my family I'll probably try to substitute a lot of veggies for the meat and cheese. Read More
(55)
181 Ratings
  • 5 star values: 85
  • 4 star values: 60
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
06/26/2008
Awesome main dish salad. Changes I made: used penne instead of seashells, cheddar instead of swiss. I cubed the ham and cheese and added some diced sweet onion and salt and pepper. I also added garlic and wish I hadnt as it didnt seem to meld well with the other ingredients. Read More
(156)
Rating: 5 stars
05/18/2008
Great recipe, the basic sauce is superb and so easy, to play around with. I added mixed veggies to mine (corn and peas) as well as yellow pepper. Used red onions. I didn't have four hours so I just prepared the sauce ahead of time and left in the fridge for about an hour and half, then mixed with pasta (used elbow macaroni) and the other ingredients and popped in the freezer for another half hour. Had to double at the last minute because of unexpected guests. Everyone had seconds, including them. Read More
(107)
Rating: 4 stars
02/01/2007
I thought the flavor was good - mustardy spicy (I actually used cayenne instead of paprika due to a previous comment) really flavorful. My only issue with this was that it is very heavy. Pasta mayo ham cheese - it really needs some veggies to lighten it up a bit! I didn't feel that the cheese or ham added anything. The mayo was so flavorful that they were just there for texture. Next time I'll make the dressing but toss it with a pasta and veggie salad. Maybe tomatoes broccoli peppers even cabbage. It needs something with a taste and texture that will stand up to and compliment the pasta & mayo. Read More
(90)
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Rating: 3 stars
05/19/2008
I'm wondering if the folks who are finding this salad too dry aren't following the direction to toss it with 3/4 of the dressing spread the rest over the top edge to edge then cover tightly and chill at least 4 hours and preferably overnight. The salad is not dry when you do this. The dressing weeps a bit when you follow these directions exactly and when you stir it up the next day (or after the chill) the dressing is slightly thinner and the salad isn't dry any more. I like this dressing -- don't skip the mustard or hot sauce they are NOT overwhelming at all and they make the salad -- but I really prefer a pasta salad with a lot of veggies. I made this for a group who really love PROTEIN in their pasta salads but next time I make it for my family I'll probably try to substitute a lot of veggies for the meat and cheese. Read More
(55)
Rating: 5 stars
05/17/2008
I love this salad. I often change it up depending on what's on hand but it's always a hit. The sauce is wonderful and I always make extra as I tend to add more veggies(ie.; celery carrot bell pepper tomato cucumber). I also sub the swiss for cheddar because no one here will eat swiss. Basically this is an awesome base recipe to suit any liking. Thanks. Read More
(40)
Rating: 4 stars
05/27/2007
This recipe is great!!! The only thing I changed was I doubled the dressing and instead of green onions I cut a little bit of red onion very finely and 1 clove of garlic and put it in the dressing and let it sit for an hour in the fridge to blend the flavor before I put the dressing on. I also put salt pepper and onion powder into the dressing. It was delicous! Read More
(34)
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Rating: 5 stars
05/09/2007
I think it's great! I absentmindedly used a full pound of pasta so I'm going to make a little more dressing. I love spicy food so one of the things that turned me onto this salad was the pepper sauce, but I agree with some that it isn't enough. When I first mixed up the dressing (even after 2 tsp) I could just barely sense the zing in it which is good if you are sharing it with people who might be sensitive to that. But once I got the dressing mixed with the pasta I couldn't find the zing at all. So I will definitely add even more hot sauce. I did cube the cheese and I added some little grape tomatoes. I like the flavor and adds a pop of color. But I LOVE this! Read More
(33)
Rating: 3 stars
12/21/2003
Really good choice of ingredients.... but the dressing was not that spicy.... kinda bland. I would probably recommend using a different dressing.... Alison's Pasta Salad on this site is awesome. And maybe chunks of cheese I used shredded. Read More
(30)
Rating: 4 stars
06/25/2008
It was a hit at the bachelorette pre-party potluck! I made this pasta salad with male member shaped pasta - something I could never get away with if it wasn't all us girls! Everyone loved it. I used very little mayo because it's very thick with the sour cream but very easy to make. I made it again after with elbow pasta and my co-workers loved it at our office potluck. Definitely a potluck hit! JennyLee Herrera Read More
(26)