Classic Picnic Pasta Salad

Bulk up this delicious pasta salad with broccoli, peas, ham and provolone.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4-6
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Kosher salt and freshly ground black pepper

1/3 cup mayonnaise

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons sour cream

2 tablespoons finely chopped fresh chives

1 1/2 tablespoons fresh lemon juice

1 cup bite-sized broccoli florets

8 ounces dried fusilli pasta

1/2 cup frozen peas, thawed

1/2 cup diced ham

1/2 cup diced provolone

1/4 cup sliced pitted black olives

1/4 cup finely chopped red onion

1/4 cup diced salami


  1. Bring a large pot of salted water to a boil.
  2. Whisk the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
  3. Cook the broccoli in the boiling water until crisp-tender, 3 to 4 minutes. Remove from the water with a slotted spoon and transfer to a colander. Run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
  4. Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool. Add to the bowl.
  5. Add the ham, provolone, olives, onion and salami to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.