Creamy Macaroni Salad with Peas
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Loaded with colorful veggies and a creamy dressing, Macaroni Salad with Peas is a quick and easy make-ahead side dish that’s perfect for your Easter meal, backyard cookouts, or potluck dinners.
Sheila’s Recipe Snapshot for Easy Macaroni Salad
Creamy, comforting, and loaded with savory goodness—this pasta salad is a backyard BBQ favorite.
When the weather warms up or you need an easy side dish that everyone will love, this creamy macaroni salad with peas and cheddar is a total go-to.
Packed with tender pasta, crisp veggies, sweet peas, smoky ham, and sharp cheddar, it’s tossed in a tangy Parmesan-mayo dressing that ties everything together.
Whether you’re heading to a picnic, hosting a BBQ, or just meal-prepping for the week, this is one of those summer recipes you’ll want to make again and again!
Ingredient Notes for Macaroni and Ham Salad
- Rotini or macaroni pasta | Rotini grabs more dressing, while classic elbow macaroni gives that nostalgic touch. Cook just until al dente.
- Frozen baby peas | Green peas add sweetness and color. Toss them in during the last minute of boiling so they stay bright and tender.
- Extra-virgin olive oil | Coating the pasta helps prevent it from soaking up all the dressing.
- Diced deli ham | Adds a salty, savory bite. Leftover ham works great, too!
- Sharp cheddar cheese | Cubed for bursts of creamy, tangy flavor.
- Red onion | A little goes a long way for crunch and a pop of color.
- Red bell pepper | Sweet and crisp, it adds a refreshing balance.
- Fresh thyme leaves | A subtle herbaceous note that lifts the whole salad.
For the Dressing:
- Low-fat mayonnaise | Forms the creamy base of the dressing with a lighter twist.
- White wine vinegar | Adds brightness and tang to balance the richness.
- Parmesan cheese | Adds a salty, umami depth to the dressing.
- Garlic | Just one clove finely minced brings the whole dressing to life.
- Kosher salt | To taste!
Variations and Substitutions
- Ham > Try cooked chicken, turkey, or even canned tuna for a different protein.
- Cheddar > Swap for Monterey Jack, mozzarella pearls, or Colby.
- Peas > Add extra crunch with diced cucumber, corn, or edamame.
- Red onion > Milder taste? Use green onion or shallots.
- Thyme > Try fresh parsley, basil, or chives for a different herb flavor.
- Low-fat mayo > Use full-fat, Greek yogurt, or a combo of both.
How to Make Macaroni Salad with Peas and Ham
This pasta salad comes together with just one pot, one bowl, and a simple homemade dressing—perfect for easy lunches or potluck prep!
COOK THE PASTA. Bring 4 quarts of water and 1 teaspoon salt to a boil in a large pasta pot over high heat. Add the pasta and cook per the package directions, until al dente. During the last minute of cooking, add the frozen peas.
DRAIN & RINSE. Drain the pasta and rinse under cool water to stop the cooking and cool off the pasta.
COAT IN OLIVE OIL. Drain well and place in a large bowl. Drizzle with a tablespoon of olive oil and toss to coat.
ADD ADDITIONAL INGREDIENTS. To the bowl, add the diced ham, cheddar cheese, red onion, and bell pepper. Toss gently with a rubber spatula to combine. (Note: After this step, it is best to refrigerate for at least 30 minutes, or until completely chilled, before adding the dressing.)
MAKE THE DRESSING. In a small bowl, whisk together the mayonnaise, white wine vinegar, Parmesan cheese, and minced garlic. If the dressing seems too thick, you may add a bit more vinegar or milk to thin it out slightly.
COMBINE & SERVE. Pour the dressing over the salad ingredients and stir until well coated. Garnish the top with fresh thyme leaves and more Parmesan cheese, if desired.
More Recipe Success Tips
Storage and Reheating Tips
- Refrigerator: Store any leftover macaroni salad with peas in an airtight container in the fridge for up to 3 days. Stir before serving to refresh the texture.
- Make Ahead: Prep the pasta, veggies, and dressing separately and combine the day of serving for the freshest taste.
- Freezing: Although it is perfectly fine to freeze macaroni salad, it is not recommended as the texture and taste may be altered once thawed.
Frequently Asked Questions
Absolutely—just leave out the ham or replace it with chickpeas or white beans.
Pasta is made of starch which will absorb some of the cooking water as well as the dressing you toss it in. The pasta may have been undercooked or too warm when you added the dressing. If it’s dry, you can stir in a little milk or add more mayo until it is creamy again.
Yes, it holds up well in the fridge for a few days and makes a great cold lunch or side.
Yes, you should rinse macaroni before making macaroni salad. Rinsing the cooked pasta under cold water stops the cooking process, cools it down quickly, and washes away excess starch that can make the salad gummy. It also helps prevent the pasta from absorbing too much of the dressing too soon, keeping your macaroni salad creamy and well-balanced.
Looking for More Picnic Salad Recipes?
My Greek orzo pasta salad, zesty spaghetti pasta salad, or lemon potato salad (with no mayo) are all great picnic salads that store and travel well!
What to Serve With Easy Macaroni Salad
This creamy macaroni salad with peas is the ultimate crowd-pleasing side—cool, comforting, and packed with flavor! It’s a perfect match for all things smoky, grilled, or crispy.
Serve it alongside a smoked Boston butt or grilled sirloin steak for a hearty summer dinner. It also pairs beautifully with a steak sandwich, crispy fish sandwich, electric smoker ribs, grilled turkey burgers, or even classic sloppy Joe sandwiches—it’s the kind of versatile side dish that brings balance and creaminess to any cookout or casual meal.
Beyond the Recipe
Macaroni Salad with Peas is a classic Southern recipe some think was originally modeled after herb potato salad. Instead of mixing potatoes and fixings with mayo, one genius cook had the idea to try the recipe with pasta instead.
Obviously, it was a hit! Macaroni Salad with Peas has been gracing church potluck dinner tables ever since.
The classic macaroni salad my Mom used to whip up in our kitchen was tossed with a sweetened mayonnaise dressing. Although it was delicious, my preference is something a bit more savory.
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Classic Macaroni Salad with Peas
Ingredients
- 8 oz. rotini or macaroni pasta
- 1 cup frozen baby peas
- 1 tablespoon extra-virgin olive oil
- 1 cup diced deli ham
- 1 cup sharp cheddar cheese diced (4 oz.)
- ¼ cup red onion diced
- ½ cup red bell pepper diced
- 1 teaspoon fresh thyme leaves
Dressing
- ⅔ cup low-fat mayonnaise
- 1 ½ tablespoons white wine vinegar
- ¼ cup grated Parmesan cheese
- 1 clove garlic minced
- ¼ teaspoon kosher salt
Get Recipe IngredientsInstructions
- Bring 4 quarts of water and 1 teaspoon salt to a boil in a large pasta pot over high heat. Add the pasta and cook per the package directions, until al dente. During the last minute of cooking, add the frozen peas.
- Drain the pasta and rinse under cool water to stop the cooking and cool off the pasta. Drain well and place in a large bowl. Drizzle with a tablespoon of olive oil and toss to coat.
- To the bowl, add the diced ham cheddar cheese, red onion, and bell pepper. Toss gently with a rubber spatula to combine. (Note: After this step, it is best to refrigerate for at least 30 minutes, or until completely chilled, before adding the dressing.)
- In a small bowl, whisk together the mayonnaise, white wine vinegar, Parmesan cheese, and minced garlic. If the dressing seems too thick, you may add a bit more vinegar or milk to thin it out slightly.
- Pour the dressing over the salad ingredients and stir until well coated. Garnish the top with fresh thyme leaves and more Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving to refresh the texture.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Hello,
Where is and what is your tip for toning down raw onions?
Thank you,
E
Thanks for the head’s up! I’ve added the tip, but the secret is to blanch the onions in boiling water — just pour the hot water over them in a colander. This will make the onions a little milder and sweeter.