Quick Pasta Salad
20 min
Four ingredients, twenty minutes, done. Cheese ravioli makes this feel a bit more special than your average pasta salad.
pastasaladquick
Perfect for lunchboxes or a quick weeknight fix — pasta, ham, cheese, and sugar snap peas. Done in under 40 minutes.
Instructions
- 1
Cook the pasta according to the package instructions. Drain the water, then toss with the salt and a little olive oil. Let it cool down completely.
- 2
Cut the ham, cheese, and sugar snap peas into small pieces and put them in a bowl. Add the cooled pasta and mix it all together.
- 3
Taste and adjust with salt and pepper, then drizzle over a little more olive oil.
Per average serving
812
Calories
kcal
68.9
Protein
g
61.7
Carbs
g
30.5
Fat
g
2.7g
Fiber
5.7g
Sugar
3282mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
812
Calories
kcal
68.9
Protein
g
61.7
Carbs
g
30.5
Fat
g
2.7g
Fiber
5.7g
Sugar
3282mg
Sodium
Tips from the kitchen
- Cook the penne a minute past al dente. Once it cools it firms up, and you don't want it crunchy in a cold salad.
- Toss the drained pasta with the salt and oil while it's still warm. The oil keeps the pieces from clumping as they cool.
- Let the pasta cool all the way before you add the cheese and ham, otherwise the warmth makes the cheese go greasy and the snap peas wilt.
- Slice the sugar snap peas thin and on the diagonal so you get that crunch in every bite instead of one big piece.
- Use a sharp aged cheese and cut it into small cubes rather than grating it. Grated cheese disappears into the pasta, cubes give you something to bite.
Ways to vary it
- Swap the ham for shredded leftover roast chicken if that's what you have in the fridge.
- A handful of halved cherry tomatoes or some diced cucumber works if you want it lighter and fresher.
- Throw in a small spoon of grainy mustard or a squeeze of lemon with the olive oil at the end for a bit more tang.
Storage & leftovers
Keeps in the fridge for about 3 days in a sealed container. It doesn't freeze well, the pasta goes mushy and the snap peas lose their crunch. Eat it cold straight from the fridge, no reheating needed, though a fresh drizzle of oil wakes it back up if it's been sitting.
What to serve with it
Good on its own for lunch, or alongside some crusty bread and a few olives if you're making it a proper meal.
UC
By Untrained ChefPublished 2 May 2026 · Updated 11 July 2026
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