Farfalle Pasta Salad – Fresh, Flavorful, and Perfect for Summer
When the temperatures rise, there’s nothing like a cold, satisfying, and quick-to-prepare dish. Farfalle pasta salad checks all the boxes: it’s colorful, hearty, portable, and endlessly customizable. Today’s version features simple, everyday ingredients—ham, shredded cheese, crunchy pickles, and a creamy homemade ketchup dressing—for a recipe that’s ready in minutes and packed with flavor.
This cold pasta salad is ideal for picnics, office lunches, or easy outdoor meals. It’s quick to make, holds up well in the fridge, and brings a creamy, tangy twist to your summer menu.
Ingredients – Serves 4
- 300 g farfalle (bow-tie pasta)
- 120 g ham, diced
- 120 g shredded cheese (emmental or cheddar)
- 80 g pickles, finely chopped
- 80 ml mayonnaise
- 15 ml mild mustard
- 30 ml homemade ketchup
- Salt and pepper to taste
If you like your pasta salads creamy, add more sauce; if you prefer them less, simply use less! After all, cooking is a personal matter, and these proportions are only a suggestion!
Tip: You can swap the ham for cooked chicken or chickpeas, and substitute the cheese with mozzarella or a dairy-free alternative.
Creamy Ketchup Dressing
The dressing is the heart of this pasta salad—smooth, slightly tangy, and easy to whip up.
- In a bowl, combine the mayonnaise and mustard.
- Gradually mix in the ketchup, tasting as you go to balance sweetness and acidity.
- Season with salt and pepper if desired.
This sweet-and-savory dressing brings a creamy richness that ties all the ingredients together beautifully.
How to Cook Pasta for Salad
Perfect pasta is key to a great salad. Here’s how to get the texture just right:
- Bring a large pot of salted water to a boil (about 3 liters of water with 30 g of salt for 300 g of pasta).
- Cook the farfalle until al dente according to package directions.
- Drain the pasta and rinse immediately under cold water with a few ice cubes to stop the cooking process.
The cold rinse prevents sticking and keeps the pasta firm—ideal for cold salads.
Assembling the Farfalle Salad
- Place the cooled pasta in a large mixing bowl.
- Add the diced ham, shredded cheese, and chopped pickles.
- Pour over the creamy ketchup dressing and gently toss to coat all the ingredients evenly.
Tip: Always mix gently—especially with farfalle, which can be more delicate than other shapes.
Farfalle pasta is ideal for holding creamy or herby dressings! If you like this salad, don’t miss our Greek Pasta Salad with Oregano Vinaigrette or Creamy Pasta Salad with Bell Peppers. Looking for something heartier? Serve it with a slice of Homemade Meatloaf for a balanced summer meal.
Serving Suggestions
- Serve well chilled, on its own or as a side for grilled meats.
- Make it ahead of time: this salad actually improves after a few hours in the fridge as the flavors meld.
- Great for lunches, barbecues, potlucks, or as a meal prep staple.
Tips and Variations
- Lighter version: Use Greek yogurt instead of mayonnaise.
- Richer version: Add sweet corn, diced apple, or chopped hard-boiled eggs.
- Dairy-free: Use plant-based cheese or omit it entirely.
- Vegetarian: Replace ham with smoked tofu or legumes like chickpeas or lentils.
- Fully homemade: Make your own mayo and ketchup for full control over the ingredients.
FAQ – Farfalle Pasta Salad
Can I make this salad ahead of time?
Yes! It keeps well in the fridge for 2 to 3 days.
Can I freeze this pasta salad?
No. The texture of the pasta and creamy dressing doesn’t hold up well when frozen.
Can I use a different type of pasta?
Absolutely. Penne, fusilli, elbows, or rotini are great substitutes.
Don’t like pickles?
Swap them for peas, corn, or diced cucumber to maintain a crunchy texture.
More Pasta Salad Recipes for Summer
- Greek Pasta Salad with Oregano Vinaigrette — zesty and refreshing.
- Tuna Pasta Salad with Basil Vinaigrette — quick and creamy.
- Creamy Pasta Salad with Bell Peppers — colorful and crowd-pleasing.
- Fusilli Pasta Salad with Sun-Dried Tomatoes — full of bold Mediterranean flavor.
- Homemade Garlic Croutons — the perfect crunchy topping.
Useful Links
🛒 Michel Dumas Shop : Explore our kitchen essentials, including aprons and knives.
🌐 Linktree : Access all our important links in one place.
📱 YouTube | Instagram | Facebook | TikTok : Follow us for the latest recipes and culinary tips.
Farfalle Pasta Salad – Fresh, Flavorful, and Perfect for Summer
Ingredients
- 300 g farfalle cooked al dente and cooled
- 120 g diced ham
- 120 g shredded cheese
- 80 g chopped pickles
- 80 ml mayonnaise
- 15 ml mild mustard
- 30 ml homemade ketchup or store-bought
Instructions
- Mix mayo, mustard, and ketchup to make the dressing.
- Cook pasta, rinse under cold water to cool.
- Combine pasta, ham, cheese, and pickles in a bowl.
- Add dressing and toss gently.
- Chill for at least 30 minutes before serving.
Video
Notes
Serving Suggestions
- Serve well chilled, on its own or as a side for grilled meats.
- Make it ahead of time: this salad actually improves after a few hours in the fridge as the flavors meld.
- Great for lunches, barbecues, potlucks, or as a meal prep staple.
Tips and Variations
- Lighter version: Use Greek yogurt instead of mayonnaise.
- Richer version: Add sweet corn, diced apple, or chopped hard-boiled eggs.
- Dairy-free: Use plant-based cheese or omit it entirely.
- Vegetarian: Replace ham with smoked tofu or legumes like chickpeas or lentils.
- Fully homemade: Make your own mayo and ketchup for full control over the ingredients.
FAQ – Farfalle Pasta Salad
Can I make this salad ahead of time?Yes! It keeps well in the fridge for 2 to 3 days. Can I freeze this pasta salad?
No. The texture of the pasta and creamy dressing doesn’t hold up well when frozen. Can I use a different type of pasta?
Absolutely. Penne, fusilli, elbows, or rotini are great substitutes. Don’t like pickles?
Swap them for peas, corn, or diced cucumber to maintain a crunchy texture.
