Serves: 6-8

Honey Ham Pasta Salad

  • 12 slices of Honey Ham
  • 1, 16-ounce box of fusilli or rotini (gluten-free if desired)
  • ½ of a 12-ounce jar of roasted red peppers, drained and thinly sliced
  • 1, 14-ounce can quartered artichoke hearts, drained
  • 1 cup cherry tomatoes, red and/or yellow, halved
  • ½ cup black olives, pitted and chopped
  • ⅓ cup chopped red onion
  • ¾ cup Italian dressing
  • Lettuce leaves, if desired
  1. Heat oven to 400°F. 
  2. Line a baking sheet with parchment paper. Lay the ham slices on parchment paper so that they don’t overlap, curling the edges and folding like a nest. 
  3. Bake 10-12 minutes, until edges brown and they start to crisp. Place on a cooling rack to cool.
  4. Cook pasta according to package instructions. 
  5. Drain and rinse with cold water. Place pasta in a large bowl. Stir in the next 6 ingredients and toss lightly to combine.
  6. Using kitchen scissors, cut ham crisps into thin pieces. Stir half of the ham pieces into the pasta salad. 
  7. Place pasta in a serving bowl and garnish with remaining ham crisp pieces.


  • Pasta salad can be made ahead of time. Garnish just before serving
  • To serve as individual servings, line salad plates with lettuce leaves; spoon pasta salad onto lettuce and garnish with remaining crispy ham pieces.

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