Easy Ham Pasta Salad with Italian Dressing
A hearty cold pasta salad featuring ham, pepperoni, spinach, cherry tomatoes, mozzarella, and zesty Italian dressing, perfect for potlucks or weeknight meal prep.
Ingredients
Pasta Salad Ingredients
- 12 oz Pasta shells Use Barilla for best al dente texture; small shells hold dressing well
- 3/4 cup Italian dressing Ken's Steak House recommended for zesty herb flavor; substitute vinaigrette if needed
- 16 slices Ham, cut into 1/2-inch squares Use deli ham or baked ham; smoked ham adds depth
- 1.5 cups Pepperoni, halved or quartered Use sandwich pepperoni for milder bite or spicy for heat
- 6 oz Spinach Baby spinach works best; substitute arugula for peppery notes
- 16 oz Cherry tomatoes, sliced in half lengthwise Use ripe, firm tomatoes for sweetness and texture
- 1 cup Mozzarella, pearls or 1/2-inch cubes Bocconcini pearls provide even distribution; shredded works in a pinch
- 1/2 cup Pepperoncini, sliced For mild heat and acid; substitute banana peppers for milder flavor
- 1/4 cup Red onion, finely diced Soak in cold water briefly to mellow sharpness if preferred
Instructions
Cook the pasta
- Boil 4 quarts of salted water until a rolling boil forms.
- Add 12 ounces of pasta shells and stir gently to separate pieces.
- Cook pasta for 9 to 11 minutes until the shells reach a firm al dente texture.
- Drain the pasta thoroughly using a colander and shake to remove excess water.
- Rinse pasta briefly under cool running water to halt cooking and cool the pieces.
- Toss the cooled pasta with one tablespoon of dressing to prevent sticking while you prep other ingredients.
Prep the proteins and produce
- Slice 16 slices of ham into 1/2-inch squares using a sharp knife for clean edges.
- Halve or quarter 1.5 cups of pepperoni into bite-sized pieces for consistent mouthfuls.
- Slice 16 ounces of cherry tomatoes lengthwise to keep their juices in the salad bowl.
- Measure and rinse 6 ounces of baby spinach thoroughly to remove grit and dry with a salad spinner.
- Drain and slice 1/2 cup of pepperoncini into thin rings for an even distribution of acidity.
- Finely dice 1/4 cup of red onion and soak for five minutes if you prefer a milder onion flavor.
- Measure 1 cup of mozzarella pearls or cubes and pat dry to avoid excess moisture in the salad.
Combine and finish
- Place the cooled pasta into a large mixing bowl with enough room to toss evenly.
- Add diced ham, pepperoni pieces, spinach, halved cherry tomatoes, mozzarella, pepperoncini, and red onion into the bowl.
- Pour 3/4 cup of Italian dressing evenly over the assembled ingredients for balanced coverage.
- Toss gently using salad tongs until all components are coated and evenly distributed for consistent flavor.
- Taste and adjust seasoning with salt and freshly cracked black pepper if required for balance.
- Chill the salad for at least 30 minutes to allow flavors to meld before serving for optimal taste.
Notes
Chill the salad for at least thirty minutes before serving so the dressing penetrates the pasta and harmonizes flavors.