A delightful combination of pasta, savory ham, and a variety of fresh vegetables, all brought together with a rich, creamy dressing. Perfect for picnics and barbecues or as a quick and simple lunch idea that can be served cold.
Ingredients
Scale:
2 cups tri-color rotini or elbow macaroni (cooked according to package instructions)
1 cup diced cooked ham (preferably smoked)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup shredded cheddar cheese (optional)
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth and well blended.
In a large mixing bowl, add the cooled pasta, diced ham, cherry tomatoes, cucumber, red bell pepper, and red onion. Mix until evenly distributed.
Pour the creamy dressing over the pasta mixture. Gently toss everything together until well coated.
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow flavors to meld.
Before serving, give the salad a good stir. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar as desired.
