Summer Pasta Salad

Summer Pasta Salad -

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  • 1 package (1lb) macaroni or shells
  • 1 1/2 cup plain Greek yogurt
  • 2 Tablespoons mustard
  • 1/4 cup sour cream
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons sugar
  • 1/2 teaspoon kosher salt (or to taste)
  • Ground black pepper (to taste)
  • 1 cup diced ham
  • 1 cup cheddar cheese, cut into small cubes
  • 2/3 cup frozen peas, thawed
  • 23 carrots, shredded

Optional Mix-Ins:

  • Cucumber, peeled and diced
  • Dill pickles, chopped
  • Tomato, diced
  • Red bell pepper, diced
  • Celery, chopped


  1. Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain and rinse in cold water.
  2. In a medium-sized mixing bowl, combine Greek yogurt, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
  3. In a large bowl toss macaroni with ham, cheese, peas, carrots, and other mix-ins.
  4. Fold in mayonnaise mixture until pasta is well coated.
  5. Cover with plastic wrap and allow to sit overnight.
  6. If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.