Hot Eats and Cool Reads: Ham, Egg, Cheese and Veggie Pasta Salad Recipe

Jun 25, 2014

Ham, Egg, Cheese and Veggie Pasta Salad Recipe

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Hi everyone!  It's Sheena's sister Shannon again with another delicious salad recipe that's just perfect for summer (or any time of the year for that matter).  

I absolutely love the combination of ingredients, the flavors are amazing, and with a simple mayo/sour cream base, it's so tasty!  

Just like my French Dressing Potato Salad, we make a very large batch of it so we have leftovers (and my 18 year old son kinda pigs out on it)!  You definitely could half the recipe... this one fills my extra large Tupperware container.  

And I just have to put in another shameless plug for my photography blog... In Blurred Focus.  I'd love it if you would check it out!!! 

And if you are a Little House on the Prairie fan, you have to check out my post on the Ingalls Dugout site in Walnut Grove, Minnesota!

Ham, Egg, Cheese and Veggie Pasta Salad

by Sheena
  • 1 1/2 pounds of medium shell pasta
  • 12-16 hard-boiled egg whites
  • 4 bunches of green onions, chopped
  • 1 red, orange or yellow pepper, chopped
  • 1 1/2 cups of ham, cubed
  • 1/2 - 3/4 lb. sharp cheddar cheese, cubed
  • 2 cups light sour cream
  • 2 cups mayo
  • 2-4 tsp garlic powder
  • Salt and pepper, to taste
Boil noodles until just tender, drain and rinse with cold water until chilled. Dump noodles out on paper towel and pat until dry.

Boil eggs, cool and peel. Remove the yolk (I know... kind of a waste), and chop the whites. Add the noodles, egg whites, green onions, pepper, ham and cheddar cheese to a bowl. Mix together the sour cream, mayo and garlic powder. Add this mixture to the other ingredients and mix together. Chill for several hours before eating. Enjoy!
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  1. Sheena,
    This is the prettiest salad, looks delicious too!!! Pinned and shared on FB.
    Have a great weekend.
    Wanda Ann @ Memories by the Mile

  2. This looks phenomenal! :) & i meant to mention it yesterday, I LOVE your new banner!

  3. This looks so perfect for a hot summer day. It actually got over 100 here today so wish I had made something cool.

  4. If you keep the egg yolk is still amazing! I actually prefer it that way. You just have to add a little bit more mayo or sour cream. I also like to throw a few diced water chestnuts in for crunch factor.


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