My family loves any kind of pasta salad and this Ham, Pasta and Pea Salad is so easy to make. I love having it on hand for a quick lunch. Take it to a potluck or add to a buffet and you won’t have any leftover.

2 cups mini penne pasta, cooked al dente according to package directions and drained
2 cups chopped cooked ham
1 medium onion, peeled and chopped
1 (4 ounce) jar diced pimentos, drained
1 tablespoon celery seeds
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup frozen peas
2 tablespoons sugar
3/4 cup mayonnaise or Miracle Whip
2 tablespoons white vinegar
1 1/2 cups shredded sharp cheddar cheese


Combine pasta, ham, chopped onion, pimentos, celery seeds, black pepper, salt and peas. Toss to mix. Sprinkle on sugar and vinegar and add mayonnaise. Mix well with spoon. Fold in shredded cheese. Refrigerate 3 to 4 hours. Makes 8 to 10 servings.

Note: This salad will keep in the refrigerator for several days and recipe could be cut in half.

Be sure and Pin for later: The Southern Lady Cooks Ham Pasta Pea Salad



Be sure and check out our sister sites on Facebook:   Everything Kentucky and The Southern Twins

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below.

e-mail reminder TSLC

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

Start your own blog.


  1. Charlotte Thompson says:

    I enjoy getting this email so much!! My husband especially enjoyed reading the article about the state of KY. He was born and raised in Greensburg, KY, which is about 85 miles SE of Louisville. There were some things in your article he did not know about. Thank you so much for this email!!

    • The Southern Lady says:

      So happy you enjoy receiving our e-mails, Charlotte. Thank you for letting me know. Happy to have you on the site. Have a great evening.

We enjoy your comments but due to the large volume we must delete comments often. We try to do this weekly and sometimes more often. Positive comments about a recipe you tried and loved are always welcome. Thank you so much for commenting here.