Ingredients
Scale
For the salad:
- 12 oz rotini or fusilli pasta
- 1½ cups diced ham (about 8 oz)
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- ½ cup diced red onion
- 1½ cups shredded sharp cheddar cheese
- 3 green onions, sliced
For the dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, but recommended)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Let it drain completely while you prep everything else.
- While the pasta cooks, dice the ham, bell peppers, and red onion into roughly ½-inch pieces. You want them small enough to distribute evenly but large enough to provide texture.
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and smoked paprika until smooth.
- In a large bowl, combine the cooled pasta, diced ham, bell peppers, red onion, cheddar cheese, and green onions.
- Pour the dressing over the pasta mixture and toss everything together until well coated. Make sure the dressing reaches all the way to the bottom of the bowl.
- Cover and refrigerate for at least 1 hour before serving. This gives the flavors time to meld and the pasta time to absorb some of the dressing.
- Give it a good stir before serving, and taste to see if it needs a pinch more salt or pepper. The flavors will have developed in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
