This delicious cold spaghetti salad has long been a favorite in our family. Fantastic for picnics, potlucks, or any gathering.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 55 mins |
| Servings: | 7 |
| Yield: | 7 servings |
Ingredients
- 1 (8 ounce) package small seashell pasta
- 2 eggs
- 2 ounces cooked ham, cut into thin strips
- 1 (10 ounce) package frozen English peas, thawed
- 1 cup shredded Swiss cheese
- ½ cup mayonnaise
- ¼ cup sour cream
- green onions, chopped
- 1 teaspoon prepared mustard
- 1 teaspoon hot pepper sauce
- 1 teaspoon paprika
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
- Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
- In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
- Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 10 g |
| Sodium | 335 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
this was good, but could be creamier. Try using less paprika as well.
By far my favorite pasta salad to this point
I used this as a side dish, and I would definitely make it again.
I followed the recipe as written. I did not like this pasta salad. It is far too heavy with the mayo and pasta combined.
I made a few changes due to lack of ingredients amidst this quarantine, but it was fantastic. I added red onions which was definitely a good decision, and the dressing was delicious. All in all an awesome lunch for the garden on a warm spring day.
Made as directed, chilled overnight. The consistency was fine. Like others, I found the dressing to be very bland, it definitely needs something. If I make this again I will use chunks of Cheddar cheese to amp up the flavor and a different dressing.
Delicious… to be noted, I used 4 eggs and added shredded carrots, diced cucumber and celery. It would certainly have been fantastic without those additions though.
I found this salad to be a bit dry and short on ham. Between the pasta, peas and cheese there’s not enough ham. I made it without the cheese to try it to see if it needed it. Added cheese to a small portion to try and really doesn’t add much to it so if you are trying to cut fat and calories out you don’t have to add it. The mustard is the key, I’m not fond of it but mixed with the mayo and sour cream it changes it up completely. It’s a versatile recipe that can be changed very easily to suit your taste.
I have to admit I only used the sauce recipe. The mayo, sour cream, mustard, and hot sauce. But it turned out great! I used it for crab with elbow macaroni and the usual suspects. Onion, carrot, apple, walnuts, green pepper, and pecans. thanks for this a great base obviously for other recipes.
I made this according to the recipe and it was ok but not great. It was not very creamy and lacked flavor.
I made this salad as the recipe is written. I thought the dressing sounded peculiar but, in fact it is outstanding! I will definabtly keep this recipe
I doubled the recipe and omitted the ham (to give my vegetarian daughter another dish for Thanksgiving), used chopped broccoli and shredded cheddar. Next time I might increase the hot sauce and mustard a bit for extra zing. Absolutely delicious, and I’ll definitely make it again!
The dressing needs a little work. I might try some lemon juice and celery salt next time.
Great pot luck dish. I will probably add more onion next time and I thought olives might be good too?
Wasn’t as tasty as I hoped and was dry. Maybe I did something wrong…..
I used whole wheat tiny shells in mine. I also substituted tiny shrimp for the meat. I like my pasta salad a bit crunchy so I chopped up some sweet onion, celery and bell pepper, as well as chopped green onion. I didn’t have time to chill for 4 hours; I chilled mine for 2 1/2. I think a little Parmesan might be good in this, as the shredded Swiss cheese just didn’t seem enough. I really liked the dressing though and will make more next time!
I made this salad as directed. I found the overall taste rather bland, and am looking for a better dressing. I might also try cheddar instead of swiss. It really had very little flavor.
This is a very good recipe. I followed it and it came out great. Good flavor. I will make this again.
I love it, can’t stop eating it, hope there’s some left for tomorrow! One of the best pasta salads I have ever had! I followed the recipe exactly except for only adding half the hot sauce called for as I’m making this for a 93-year old who doesn’t like anything spicy.
I also, as other reviewers, found this dry and not creamy and I did follow the directions to the T putting 3/4 over the pasta tossing it and spreading the remaining dressing evenly over the top of the salad to the edge… I will not use it again. I also thought the sour cream taste was overwhelming–didn’t care for that taste.
Very nice, although heavy as someone else posted. Personally, I think half a bag of peas is enough for the recipe as listed. If you double the recipe, one 10 oz bag is perfect. I also like a bit more hot sauce for a little more kick.