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Creamy Ham And Cheddar Farfalle Pasta Salad

A refreshed take on a classic summer pasta salad: farfalle is folded with smoky ham, extra-sharp cheddar, crisp vegetables, and a creamy Dijon-herb dressing with a gentle tang. It holds up well for picnics, potlucks, and make-ahead lunches.
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Course: Salad
Cuisine: American
Keyword: Ham And Cheddar Farfalle Pasta Salad
Prep Time: 25 minutes
Cook Time: 10 minutes
Chill: 1 hour
Total Time: 1 hour 35 minutes

Ingredients

Pasta Salad

  • 1 pound farfalle bow-tie pasta
  • 1 1/2 cups cooked ham cut into small cubes
  • 1 1/4 cups sharp cheddar diced (or small cubes)
  • 1 cup corn kernels thawed frozen or drained canned
  • 1 cup cucumber seeded and chopped
  • 3/4 cup red bell pepper finely diced
  • 1/2 cup celery thinly sliced
  • 1/3 cup green onions sliced
  • 2 tablespoons chopped fresh parsley optional, for brightness

Creamy Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey or sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 –3 tablespoons finely chopped dill pickles or sweet relish

Instructions

  • Bring a large pot of well-salted water to a boil and cook the farfalle until just tender (al dente). Drain, rinse under cold water to cool quickly, and shake well to remove excess water.
  • In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon, vinegar, honey, garlic powder, smoked paprika, salt, pepper, and chopped pickles until the dressing is smooth and cohesive.
  • Add the cooled pasta to a large mixing bowl, then scatter in the ham, cheddar, corn, cucumber, red bell pepper, celery, and green onions (and parsley, if using). Toss gently to distribute the mix-ins evenly.
  • Pour the dressing over the pasta mixture and fold until every bow tie is coated. Cover and refrigerate for at least 1 hour so the flavors meld.
  • Before serving, stir once more and taste for seasoning, adding a pinch more salt or a small splash of vinegar if you want extra tang.

Notes

For the best texture, make sure the pasta is fully cooled and well-drained before adding the dressing.
If it thickens after chilling, loosen with 1–2 tablespoons milk or a splash of pickle brine and toss again.
Swap in smoked cheddar for a deeper flavor, or add a finely diced jalapeño for mild heat.