30-Minute Tri-Color Pasta Salad
A vibrant, no-cook assembly pasta salad combining tender penne, sweet peas, salty ham, and sharp parmesan in a tangy balsamic-vinegar dressing. The tri-color pasta adds visual appeal while fresh parsley brightens each bite. Perfect for potlucks, picnics, and summer gatherings. This version improves overnight as flavors meld, making it ideal for advance preparation.
Ingredients
- 12 oz spiral penne or wheel pasta, tri-colored
- 8 oz ham, chopped
- 8 oz peas, frozen or freshgreen beans1:1vegetable swappeanuts-free
slightly firmer texture
- 3 tablespoon parmesan cheese, freshly grated
- 2 tablespoon parsley, finely chopped
- ⅓ cup olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt, to taste
- pepper, to taste
- 1 stock cube pasta stock, Maggi brand optional(optional)
Instructions
- 1
Boil pasta in salted water with stock cube until firm, then drain and cool
- 2
Boil or microwave peas until tender, then drain
- 3
Combine pasta, peas, parsley and ham in large bowl and toss
- 4
Shake dressing ingredients in jar, then pour over salad and toss
- 5
Stir in parmesan cheese and season with salt and pepper
Tips
Make this salad one day ahead. Flavors deepen and meld overnight, and the pasta continues absorbing dressing for better taste.
Use freshly grated parmesan, not pre-shredded, for superior texture and flavor that doesn't clump when tossed with dressing.
Reduce olive oil to taste in the dressing. Start with less, shake and taste, then add more if needed for your preference.
Good to Know
Cover and refrigerate up to 3 days. Flavors improve on day 2. Dressing will pool at bottom; toss before serving.
Prepare through step 4 one day ahead. Stir in parmesan just before serving to prevent it from softening.
At room temperature or chilled. Best served the day after making. Serve as side dish at picnics, potlucks, or summer dinners.
Common Mistakes
Drain pasta completely to avoid watery salad; let cool slightly before tossing to prevent peas from breaking down
Shake dressing vigorously in jar to emulsify vinegars and oil, otherwise dressing separates
Don't add all parmesan until final moment; it clumps if mixed too early with wet ingredients
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead?
Yes, prepare through step 4 up to one day ahead. Add parmesan just before serving so it doesn't get soggy. The salad actually tastes better on day two as flavors meld.
What if I don't have a stock cube for the pasta water?
The stock cube is optional and adds extra flavor, but you can omit it. Simply boil pasta in well-salted water instead. The vinegar dressing provides plenty of taste.
How long can I keep this salad in the fridge?
Cover and refrigerate up to 3 days. Dressing pools at the bottom over time, so toss well before serving. If it seems dry after day 2, drizzle a bit more olive oil.