French Dressing Pasta Salad Recipe

I’m sharing a no-mayo French pasta salad loaded with peas, red onion, ham and Cheddar that belongs on any list of pasta salad recipes for BBQ.

I throw together this French Dressing Pasta Salad whenever the weather screams summer and I need something everyone will actually finish. Rotini soaks up that sweet tang of French dressing and suddenly a simple bowl feels like the star of the BBQ spread.

I did try the old Macaroni Salad With French Dressing once but this version is brighter, way more addictive. I take it to Potluck Cold Salads and people always ask how I got the flavor so bold like there’s some trick I’m hiding.

Maybe I’ll tell you, maybe I wont the first time.

Ingredients

• Rotini or short pasta: Packed with carbohydrates for energy, little protein unless you add more.
• French dressing: Tangy and slightly sweet, adds fat and sodium, doesnt add much nutrition.
• Ham: Good source of protein and iron, salty, watch sodium if you worry about that.
• Sharp Cheddar: High in protein and calcium, adds rich savory bite and creamy texture.
• Frozen peas: Add fiber, plant protein and a touch of sweetness, bright green pop.
• Red onion and celery: Onion brings sharp bite, celery gives crunch, both low calorie helpers.

Ingredient Quantities

• 12 ounces rotini or other short pasta, uncooked
• 1 1/2 cups French dressing (about a 12 fl oz bottle) use your favorite brand
• 1 cup frozen peas, thawed
• 1/2 cup red onion, finely diced (about 1 small)
• 2 cups cooked ham, diced (about 8 ounces)
• 1 1/2 cups shredded sharp Cheddar cheese (about 6 ounces)
• 1/2 cup celery, finely diced (optional but nice for crunch)
• 2 tablespoons fresh parsley, chopped (optional)
• Salt and freshly ground black pepper, to taste

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 ounces rotini until just al dente according to package directions, drain and rinse under cold water until cool, shake off excess water and pat dry if needed — toss with a teaspoon of oil or a little extra dressing if it starts sticking.

2. Pour 1 1/2 cups French dressing into a big mixing bowl.

3. Add the cooled pasta to the dressing and toss to coat evenly, so every bit gets flavored.

4. Fold in 1 cup thawed frozen peas, 1/2 cup finely diced red onion, 2 cups cooked diced ham, 1 1/2 cups shredded sharp Cheddar, and 1/2 cup finely diced celery if you want extra crunch.

5. Stir in 2 tablespoons chopped fresh parsley if using, then taste and season with salt and freshly ground black pepper to your liking, but go easy on the salt since the dressing and ham are salty.

6. Cover and chill at least 1 hour so the flavors marry, 3 hours or overnight is even better, you’ll notice it tastes more rounded after resting.

7. Before serving give the salad a good toss, adjust seasoning and add a splash more French dressing if it seems dry, the pasta absorbs dressing as it sits.

8. Make ahead tip: reserve a couple tablespoons of extra dressing to refresh the salad just before serving, this keeps it bright and not gummy.

9. Serve cold or slightly chilled, garnish with extra parsley or a little extra shredded Cheddar if you want, it’s perfect for BBQs or pool parties.

Equipment Needed

1. Large pot for boilin’ the pasta, big enough for 12 oz rotini
2. Colander or fine-mesh strainer to drain and cool the pasta
3. Big mixing bowl to toss the pasta with the dressing
4. Measuring cups and spoons (1 cup, 1/2 cup, tablespoons)
5. Wooden spoon or silicone spatula for stirrin’ and foldin’
6. Chef’s knife to dice ham, onion and celery
7. Cutting board
8. Cheese grater for shreddin’ the Cheddar (or use pre-shredded)

FAQ

French Dressing Pasta Salad Recipe Substitutions and Variations

• Pasta (rotini): penne, fusilli or farfalle for similar bite, or whole wheat or gluten free rice or quinoa pasta if you want a healthier or GF swap
• French dressing: Catalina or Russian dressing work close, Thousand Island adds creamier sweet tang, or whisk ketchup with vinegar oil paprika and a pinch of sugar to mimic the flavor
• Ham: diced cooked turkey or rotisserie chicken for milder meat, chopped salami or cooked bacon for smokier notes, or smoked tofu or chickpeas for a vegetarian option
• Sharp Cheddar: Colby Jack or Monterey Jack for milder melt, Swiss for nuttier flavor, or a vegan shredded cheese if you need dairy free

Pro Tips

– Cook the pasta just a hair under al dente so it doesnt turn mushy after chilling, then toss it with a little oil or a tablespoon of dressing right away so the pieces dont glue together later.

– Keep most of the cheese cold until just before serving, and if you can shred a block yourself its less powdery and clumps less than pre-shredded. even freezing the block 10 minutes makes shredding way easier.

– Pat thawed peas and any veggies dry so they dont water down the salad, and chop celery pretty fine if you want crunch that wont poke you while eating.

– Always save 2 to 3 tablespoons of dressing to toss in right before serving, and if the flavor feels flat at the end add a tiny splash of lemon juice or vinegar to wake it up.