Ham Pasta Salad — The Recipe That Belongs in Carter’s Kitchen

December. Christmas. The same tree, the same lean, the same angel. But the presents under the tree include something new this year: a custom apron for Mama, embroidered with "Carter's Kitchen — Head Chef" in gold thread. I ordered it from an embroidery shop on Livernois. It cost forty dollars. It is the most important forty dollars I have ever spent. Mama opened it on Christmas Eve at the duplex. She unfolded it, read the embroidery, and did something I have seen exactly twice in my life: she cried openly, in front of the family, without trying to hide it. The last time was when I told her Zaria's middle name was Marie (Mama's middle name). This time, the tears were for the apron, and for the name, and for the acknowledgment that Carter's Kitchen — the dream, the name on my refrigerator, the savings account — is her kitchen too. She started it. She taught it. The restaurant that does not yet exist is already named after her. Dad looked at the apron and then at me and said, "You're serious about this." I said, "Yes sir." He said, "Good. About time." About time. Ronald Carter, the man who worked the Chrysler line for thirty-one years without complaint, the man who has never taken a risk that was not calculated, said "about time" about my restaurant dream. The endorsement was quiet and total and I held it the way I hold everything my father gives me: carefully, closely, like something precious and breakable. Marc came to Christmas Eve. He is twenty-six. He brought gifts wrapped in newspaper (still). He brought a girlfriend named — honestly, I cannot remember. He brought laughter and volume and the specific Marc energy that makes any room feel like a party. He ate five plates. He is alive and loud and young. He is twenty-six years old and made of light.

Christmas Eve at the duplex always came with a ham — that was Mama’s rule, her anchor, the thing that made the whole house smell like home before anyone had even taken their coats off. After she unfolded that apron and cried and Dad said “about time,” and Marc ate five plates of everything in sight, I kept thinking about what dish could carry all of that — the celebration, the fullness, the easy abundance of a night when everyone is exactly where they’re supposed to be. This ham pasta salad is the answer: it uses the leftover holiday ham, it feeds a crowd without fuss, and it is exactly the kind of practical, generous cooking that Mama has been doing her whole life and that Carter’s Kitchen will do someday too.

Ham Pasta Salad

Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 8

Ingredients

• 12 oz rotini or elbow pasta
• 2 cups cooked ham, diced into 1/2-inch cubes
• 1 cup sharp cheddar cheese, cubed or shredded
• 1/2 cup frozen peas, thawed
• 1/3 cup red onion, finely diced
• 1/2 cup celery, sliced thin
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, plus more to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, about 10–12 minutes. Drain and rinse under cold water to stop cooking and cool the pasta completely.
2. Make the dressing. In a small bowl, whisk together the mayonnaise, sour cream, mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth and fully combined.
3. Combine the salad. In a large mixing bowl, add the cooled pasta, diced ham, cheddar cheese, peas, red onion, and celery. Pour the dressing over the top and stir gently until everything is evenly coated.
4. Taste and adjust. Season with additional salt and pepper as needed. If the salad seems dry, add another tablespoon of mayonnaise or sour cream and stir to combine.
5. Chill before serving. Cover and refrigerate for at least 1 hour to allow the flavors to meld. The salad keeps well covered in the refrigerator for up to 3 days.
6. Serve. Give the salad a good stir before serving, top with fresh parsley if desired, and bring it to the table with people who are loud and alive and hungry.

Nutrition (per serving)

Calories: 390 | Protein: 18g | Fat: 18g | Carbs: 38g | Fiber: 2g | Sodium: 720mg