A variation from the traditional macaroni or pasta salad.
Ham And Shell Salad Ingredients
1 (8 ounce) package medium pasta shells
1 (10 ounce) package frozen peas, thawed
pound deli ham, diced
1 cup diced Cheddar cheese
cup chopped onion
3 tablespoons mayonnaise
2 tablespoons vegetable oil
1 tablespoon lemon juice
teaspoon salt
teaspoon pepper
How to Make Ham And Shell Salad
Fill a pot with lightly-salted water and bring to a boil. Stir in the shell pasta and cook until the pasta is tender but firm to the bite, about 11 minutes; drain.
Stir the peas, ham, Cheddar cheese, onion, mayonnaise, vegetable oil, lemon juice, salt, and pepper in a large bowl; add the cooked pasta and stir to coat. Cover and refrigerate 1 hour, or until completely chilled, before serving.
Ham And Shell Salad Nutritions
Calories: 364.9 calories
Carbohydrate: 33.4 g
Cholesterol: 36.5 mg
Fat: 19.6 g
Fiber: 5 g
Protein: 16.2 g
SaturatedFat: 6.9 g
ServingSize:
Sodium: 672.4 mg
Sugar: 3.8 g
TransFat:
UnsaturatedFat:
Ham And Shell Salad Reviews
My kids really like this salad. I do add a little finely chopped red onion, and if the shredded cheddar cheese is on sale I do use that, (not a big deal to swap out for the cubed cheese) and sometimes to save time I also use a bottled salad dressing. My youngest daughter really likes this with bacon ranch salad dressing
I used macaroni, 2 tbs. ranch dressing, and equal parts olive oil mayo and reduced fat sour cream and omitted the oil for the sauce base for this recipe. I did NOT add SALT because the HAM has plenty. I substituted white pepper and a dash of cayenne for the black pepper. YUM Its dishes like this that I end up eating most of and NOT taking for a pot luck.
This was a good salad, although on the dry side. Theres really not much to the dressing. I could see the benefit of using a bottled salad dressing (I like the idea of the bacon ranch). We did enjoy it and its very light.
This is a great basic pasta salad Although, I did omit the oil and lemon juice. I also did not add salt as there would be plenty of salt from the ham. Other than that, it was delicious
Very good recipe, will make again.
Everyone in my family enjoyed this recipe. The second time I made it with ring pasta, and we liked that even better than the shells. I used shredded cheese for the convenience.
This was a nice base. I didnt have any peas so I used green onions for color and added chopped hard boiled egg.I didnt measure any ingredients but I know I used a ton more mayo than called for.
Very good and easy
I ground the ham in my food processor, and added more mayo. There were no leftovers
This was super simple and the flavors get better the longer it sits. I personally thought it needed a little more lemon juice to help phase out the mayo flavor but like I said it got better if you let the flavors mix.
This is terrific I substituted a shallot for the onion, olivie oil instead of vegetable, and used two ham steaks cut into tiny pieces. I also omitted the salt. I did have to add a little more mayo, but it is one of the best recipes ever
This is so yummy i used leftover ham from easter and olive oil. those were the only changes i made. i do think it was a little dry though. i am enjoying this for my lunch right now thanks for the great recipe.
This is the foundation for a good pasta salad. I added cayenne pepper, paprika, Cole slaw dressing and some ranch dressing as well as a wee bit of bacon fat instead of the oil. I think you could omit the cheese or shred it as other reviewers mentioned. Onion is a must. I added these items as it started out too dry ( not enough dressing) and bland. Would make again, but as mentioned, as the base for the salad.
This was very good I stirred together the dressing first and then added the ham, cheese, and veggies. I used an entire 12 oz. package of peas and 2TB onion. I left all other measurements the same. I rinsed my pasta with cold water and added it last, but I think next time Ill add them first to make sure they get good and coated with the dressing. I may add 50% more dressing, but it really was wonderful as is written. Very tasty
Rather average, in fact rather ho-hum. Doctored it up with some dry ranch seasoning and some celery for crunch. It was dry, even with the touch of oil - added a little mayo, some sour cream and a touch of half-and-half. Just ok - nothing anybody would remember let alone ask the recipe for, but it worked in a pinch for something to serve with our burgers.
Im eating this now. Its really good Its great to use up the small amounts of pastas I have left from other dishes. Mine has elbows and shells. Frozen Peas went into the pot a few minutes after the pasta. Thanks to another reviewer, I used white pepper and a dash of cayenne, skipped the cheese.
Easy main course salad to make in advance for an anticipated busy evening; added cauliflower to pasta pot to increase vegetable servings. Did not use the oil, but did add cucumber Ranch to the mix. Also used McCormick Salad Supreme to amp up the flavor. Have made multiple times usually using the frozen peas and carrots. Very flexible as different cheeses work well. Easy and tasty. Great as leftovers too.
I find this is very good because I cook for someone with dysphagia. His gullet is about half its normal size because of surgery after a fall. The only change I made was to shred the pasta, cheese and ham. Chunks of anything just dont work, but the basic composition is fine.
Enjoyed this salad did add red bell pepper, small dice celery for crunch ,used green onion not regular also saw no reason to use the oil, liked it and will add it to summer menu.Thank you ramblinrose. Thinking maybe next time instead of ham will use tiny salad shrimp.
Delicious and easy to make. I made it according to the directions except I omitted the salt. I used avocado oil for the vegetable oil. It can be enjoyed warm, room temperature or cold. Make s a wonderful summer light main dish or side salad. I will definitely make this often.
Tasty, easy meal on a very hot summer day
Made with the ranch dressing added 16 oz. bag of California blend frozen veggies that was a definite plus used shredded cheese only cause that was what I had. dont skimp on the dressing. I made on Thursday and served on Friday I think its better with more time in the fridge. There is room to play with this recipe and make it to your flavor favorites. Will definitely make again.
Absolutely delicious
Used one green onion (not an onion fan); omitted salt and other seasonings. Made dressing with 3Tbsp. Miracle Whip + 2 Tbsp. Kraft Sun Dried Tomato & Red Pepper dressing. Added more dressing to make it moister. Very delicious
This is the flavor I was looking for. The lemon juice was a bit much so I added some sugar to tone it down. Next time Im going to leave it out. I would have liked more dressing, so maybe do another 1/2 recipe of those ingredients.
Just delish The peas really make this a unique and tasty pasta salad. My son doesnt like peas (so he thinks) and eats them in here. You can use fresh, canned or thawed frozen. The blend of ingredients are a very good combination, warm or cold. Im a spice queen and needed to add seasoned salt and celery salt along with the regular salt and pepper.
Good, but needs some additional flavor--pepper, seasoning salt
Very easy to make and delicious. Held up well the second day
Im just making this so the jury is still out but I had more pasta and ham then the recipe called for so it was looking pretty dry. I added 2 tablespoons of ranch dressing then added 2tabls more plus 2 tablespoons of Marie callendars BBQ cole slaw to add some zing. Well see. .
Great for a basic recipe. Super easy to make. I did find I needed more mayo so it wasnt as dry. Dont skip the lemon juice I forgot it the first time and it was quite bland.
This was great. Whipped up really fast too. I did use Ditalina pasta, chopped green onions and shredded cheddar cheese because thats what I had on hand. Also didnt add to oil to save a few calories. Definitely will make this again..
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