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Creamy Pasta Salad with Ham & Peas - A Family Feast

Creamy Pasta Salad with Ham & Peas

Our delicious Creamy Pasta Salad with Ham and Peas is loaded with elbow pasta, chunks of ham and cheese, tender peas, and hard-boiled eggs – all tossed with a luscious, creamy dressing.

Yield: 8 servings 1x
Prep: 40 minutesCook: 20 minutesTotal: 1 hour


5 uncooked, room temperature eggs left in the shell (3 will be hard-boiled and 2 soft-boiled)

2 tablespoons white vinegar

12 ounces dry elbow macaroni

1/2 cup celery, chopped, about one stalk

2 cups cubed cooked ham, about 12 ounces (we used Black Forest mini pre-wrapped ham and cut off the skin)

1 cup frozen peas, thawed

1 cup aged cheddar cheese, cubed (look for a good brand of aged cheddar cheese such as Cabot or Old Croc)


2 soft boiled eggs from above

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon Dijon mustard

1 1/2 tablespoons granulated sugar

1 1/2 teaspoons celery salt

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

Few shakes of your favorite hot sauce

1/4 cup finely minced yellow onion


  1. Bring a saucepan of water to a boil with two tablespoons of white vinegar and with a slotted spoon, gently set in the five eggs, one at a time. Boil for five minutes then remove from heat. Time five minutes and remove two eggs. Let the other three eggs sit in the hot water for ten more minutes.
  2. Peel and cool the two soft boiled eggs and place in a medium bowl or a blender.
  3. Peel and cool the hard-boiled eggs and chop them into pieces and add to a large bowl.
  4. While the eggs are cooking, place a large pot of water on to boil and once boiling, salt the water then add the pasta and cook to al dente. Drain well and cool. Then add to the bowl with the chopped hard-boiled eggs. (Make sure the pasta is fully drained and cooled. Since cooked elbow pasta can hold water, we blotted the pasta in the colander with paper towels just to make sure there was no water left.)
  5. Add the celery, ham, peas, and cheddar to the pasta in the large bowl, then toss.
  6. Use an immersion blender or a standard blender and coarsely chop the soft-boiled eggs. Add the mayonnaise, sour cream, Dijon, sugar, celery salt, dry mustard, garlic powder, white pepper and hot sauce and puree until completely smooth and creamy. Stir in the onions then pour the dressing over the bowl with the pasta.
  7. Stir to combine and serve.

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© Author: A Family Feast
Cuisine: American Method: boil, mix