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This rinses the cooked pasta under cold water right after draining, a step that stops the cooking instantly and washes off excess starch, keeping the noodles from clumping together in the creamy dressing. A classic British mayonnaise and salad cream blend, rather than mayonnaise alone, gives the dressing the slightly tangy edge that's familiar from packed lunch pasta salads across the UK.
Prep Time
15 min
Per serving
380kcal
Calories
14g
Protein
40g
Carbs
19
Cook Time
12 min
Servings
5 people
Difficulty
easy
Fat
2g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
Cook the pasta in salted boiling water according to the package instructions, until al dente.
Drain and rinse thoroughly under cold water to stop the cooking and cool the pasta.
In a large bowl, whisk together the mayonnaise, salad cream, and a pinch of black pepper.
Add the cooled pasta, sweetcorn, diced ham, and shredded cheddar to the bowl.
Toss everything together until evenly coated in the dressing.
Stir in the sliced spring onions.
Cover and refrigerate for at least 30 minutes before serving.
Give it a final stir and adjust seasoning if needed before serving chilled.
Rinse the Pasta Under Cold Water: This stops the cooking immediately and washes away excess starch, keeping the noodles from sticking together in the creamy dressing. Chill Before Serving: Letting the salad sit in the fridge for at least 30 minutes helps the dressing coat everything more evenly and improves the overall flavor. Adjust the Mayonnaise to Salad Cream Ratio: If salad cream isn't available, using all mayonnaise with a splash of vinegar can mimic a similar tangy flavor.
Salad cream is a tangy British condiment similar to a lighter, sharper mayonnaise, and if it's not available, mixing mayonnaise with a small splash of white vinegar or lemon juice gives a similar tang.
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