Ham Macaroni Salad with Peas and Cheddar (Creamy Classic)

This ham macaroni salad is a creamy cold pasta salad made with diced ham, sweet peas, and cheddar cheese. It’s the kind of simple, familiar side dish that shows up at summer BBQs, potlucks, and family gatherings, and always disappears fast.

The combination of smoky ham, tender macaroni, and sweet peas gives this salad that classic balance of savory and slightly sweet, while the creamy dressing ties everything together without feeling too heavy. It’s also a great way to use up leftover ham and turn it into something fresh and easy for the week ahead.

Inspired by traditional macaroni salad recipes, this version keeps things simple but adds a little more flavor and texture with cheddar cheese and a few fresh add-ins. Once it’s chilled and the flavors have had time to come together, it’s even better the next day.

If you need another easy side for warm weather meals, something like this Easy Dillweed Potato Salad pairs well alongside it.

Why You’ll Love This Ham Macaroni Salad Recipe

Easy to Make: This macaroni salad with ham comes together quickly using everyday ingredients like elbow macaroni, frozen peas, and diced ham. It’s a simple recipe that doesn’t require anything complicated.

Balanced Flavor: The mix of ham, peas, and cheddar cheese gives this salad a well-rounded flavor. The dressing adds a creamy, tangy finish that complements the saltiness of the ham and the sweetness of the peas.

Perfect for Make-Ahead: This cold pasta salad holds well in the fridge, making it ideal for meal prep, potlucks, or summer BBQ side dishes.

It fits right in with other easy sides like a Creamy Spring Pasta Salad with Asparagus and Fresh Vegetables or a quick bean salad when you need something you can prep ahead.

Macaroni Salad with Ham and Peas (A Classic Combination)

Macaroni salad has long been a staple of North American comfort food, first rising in popularity during the early 1900s with the widespread availability of mayonnaise and later Miracle Whip. In Canadian kitchens, this creamy, cool salad became a familiar sight at backyard cookouts, holiday potlucks, and church picnics, especially during the summer months.

Practical, affordable, and easy to prepare in large batches, it offered a convenient way to feed a crowd using pantry and fridge staples. Ingredients like ham, frozen peas, and cheddar cheese were common in mid-century homes and often made their way into these salads to stretch leftovers and add flavor. It’s a dish built on resourcefulness, tradition, and the kind of flavor that sticks in your memory.

Today, macaroni salad remains a comforting cold pasta salad that bridges generations—simple, satisfying, and made for sharing at tables across the country. Recipes like this ham macaroni salad with peas have stayed popular for decades, much like classic dishes such as copper penny salad, which also show up at potlucks and family gatherings.

​How to Make Macaroni Salad with Ham (Simple Approach)

To begin, prep your mix-ins while the pasta cooks. This macaroni salad with ham and peas comes together easily when everything is ready to go, so having your ingredients chopped and measured ahead of time makes the process smoother.

 Next, rinse your cherry tomatoes (they can be washed right in their perforated packaging if you’re using the Canadian variety) and slice them in half. Chop a few stalks of green onion and set them aside.

Note: Grape tomatoes can also be used simply wash then slice into rounds as whole grape tomatoes can be too big for a nice bite.

Using a mandolin or a sharp knife, slice a few red radishes very thin. To protect your fingers when using a mandolin, a helpful trick is to press the end of the radish with a fork to keep your hand safe. Thin slices add a crisp bite without overpowering the salad.

Now, mix the dressing ingredients in a small bowl. Combine Miracle Whip, a spoonful of Dijon mustard, and sweet green relish. Stir everything together and give it a quick taste. Some mustards are stronger than others, so make sure it’s not too overwhelming. The goal is a creamy, zesty base that complements the saltiness of the ham and the sweetness of the peas.

Bring a large stock pot of cold water to a boil and cook elbow macaroni pasta (or small shells, if you prefer) according to the package instructions. Be sure to cook the pasta al dente—firm enough to hold its shape and not go mushy once combined with the dressing. Drain and immediately rinse the cooled macaroni under cold water while stirring to cool it quickly and prevent sticking.

In a separate saucepan, boil your frozen peas just until tender, which only takes a few minutes. Drain and rinse them under cold water as well to stop the cooking process and keep their color vibrant.

Now, it’s time to assemble the salad. In a large bowl, combine the cooked and cooled macaroni, sweet peas, cubed ham, cheddar cheese, red onion (or green onion, depending on your preference), radish slices, and cherry tomatoes. Pour the dressing over the mixture and give everything a good stir to coat.

If the pasta is still a little warm, place the bowl in the fridge uncovered or loosely covered to avoid condensation. Once it’s completely cooled, cover it well. Let the flavors mingle for at least one hour before serving—this rest time makes all the difference and gives the salad its signature flavor.

Ingredients:

This ham macaroni salad with peas uses simple, everyday ingredients found in your local grocery store that come together into a creamy, classic cold pasta salad.

Elbow Macaroni Pasta– or small shells; cook to al dente for best texture. I love using Unico brand pasta shells as they offer a nice texture when cooked for this salad.

Frozen Peas – sweet, tender, and vibrant. Regular no name peas offer the same quality as other frozen brands while still being cost effective.

Ham steak – or any leftover ham, diced into small cubes. If you’re working with leftover ham, you can also use it in simple meals like Baked Ham and Cheese Buns or other quick lunches during the week.

Old Cheddar cheese – sharp or old cheddar, cubed or shredded. I like using Armstrong cheese as they make a great product.

Red onion – for mild sharpness and color.

Cherry tomatoes – halved for a burst of juicy sweetness.

Radish – for crunch and a peppery bite.

Green onion – adds a fresh, mild kick.

Miracle Whip – creamy and tangy. 

Dijon mustard – to offset the sweetness and add depth. 

Sweet relish – gives a sweet and tangy balance.

♻️ Smart Tip: Use Up That Leftover Ham

This is a great way to use up leftover ham from holiday dinners, whether it’s spiral cut, smoked, or a baked ham steak. If you have extra ham during Thanksgiving, Christmas, or Easter, dice it into small cubes and freeze it for later. Cooked ham freezes well for up to 2 months when stored in an airtight container or freezer-safe bag. Just thaw in the fridge overnight before using in this recipe. It’s a simple way to reduce waste and enjoy a delicious cold pasta salad any time of the year.

Substitutions & Add-Ins For Your Pasta Salad Recipe

You can easily adjust this macaroni salad with ham and cheese depending on what you have on hand or your flavor preferences.

Elbow Macaroni Pasta: Try gluten-free, whole wheat, or even fun shapes like wagon wheels.

Frozen Peas: Try corn, edamame, or fresh peas.

Ham: Swap with turkey, chicken, or even tofu.

Old Cheddar Cheese: A mild cheddar, Colby, or Monterey Jack can be subbed in for a smooth, mellow option. For a bit more personality, Pepper Jack is a fantastic choice.

Red onion: Substitute with shallots, chives, or green onion.

Cherry Tomatoes: Use grape tomatoes sliced in place of cherry. Not a tomato fan? Add in some sweet, crisp diced red bell pepper for a pop of color and textural change.

Radish: If you’re not a fan of radish, try swapping it with finely chopped celery, red bell pepper, or kohlrabi—all offer a fresh crunch without overpowering the salad.

Miracle Whip: Simply replace with your favorite brand of mayonnaise.

Dijon Mustard: You can use a seedy grain mustard if you have on hand. Regular yellow mustard isn’t recommended as it is very vinegary. 

Green Sweet Relish: Can be omitted but will make the salad a bit less flavorful.

Want to level it up? Stir in chopped boiled eggs, fresh herbs like parsley, chervil or chives, diced fresh celery, or raw red bell pepper diced for extra flavor and color.

If you enjoy switching things up, this kind of salad pairs well with bold flavors like those found in a Spicy Corn Avocado Salad for contrast on the table.

Expert Tips For the Best Creamy Macaroni Salad

Tip #1: Don’t Overcook the Pasta: Cooking the macaroni al dente keeps this macaroni salad with ham from becoming too soft after mixing with the dressing.

Tip #2: Chill Before Serving: Letting the salad rest in the fridge helps the flavors from the ham, peas, and dressing come together.

Tip #3: Adjust Creaminess Before Serving: If the salad thickens after chilling, stir in a little extra dressing to bring back that creamy texture.

Serve this ham macaroni salad cold as a side dish for BBQs, picnics, or casual family meals. It pairs especially well with grilled mains like BBQ Hamburg Skewers with Molasses Barbecue Sauce or sticky ribs, and sits nicely alongside lighter sides like a Four Bean Marinated Summer Salad or a fresh vegetable-based dish.

Store in an airtight container in the fridge for up to 3–4 days. Give it a quick stir before serving, especially if it has been sitting overnight. 

Food Safety Tip: Because this ham macaroni salad is often served in warmer weather, don’t leave it out of the fridge for long. Ingredients like cooked ham and mayonnaise can spoil quickly if left at room temperature, especially on hot days.

Tried this pea pasta salad at home? Leave a comment below and let us know how it turned out. We’d love to hear your twist on this great dish!