Pasta Salad with Creamy Lavender Sauce

This creamy pasta salad with ham is a light yet satisfying Mediterranean-inspired dish tossed with crisp vegetables, tender pasta, and a smooth, tangy dressing infused with a very delicate hint of culinary lavender. The lavender is used sparingly and works quietly in the background, adding a soft herbal note that complements the creamy sauce without tasting floral or overpowering.

Hey, folks – I hope you are doing well!

If you enjoy classic creamy pasta salads but like to experiment just a little, this one strikes a lovely balance between familiar and unexpected. It’s comforting, fresh, and surprisingly easy to love.

I found this inspiration in the book “Cooking with Lavender” by Nancy Baggett. Previously, I shared the recipes for these Lavender Barbeque Sauce Meatballs and Lavender Roasted Potatoes adapted from this book.

So, let’s dive into this creamy pasta salad with ham.

Ingredients Lavender Goes Well With

Probably the best part of this book to me was the section about pairings. Even though I’ve been cooking with lavender for many years, I did not know it pairs well with SO MANY things. Some of them might sound quite peculiar. The list is truly endless including:

– Meats, poultry, and seafood (Chicken, ham, lamb, pork, smoked fish, etc.) One day I probably share those lavender crusted pork chops I made also last year – they were terrific!

– Dairy products like like cheeses including mozzarella, brie, etc.

– Vegetables including but not limited to potatoes, corn, and tomatoes. Yes, corn and tomatoes. I do have something to share with you, as well.

– Condiments like BBQ sauce, ketchup, and mayo.

– Savoury baked things such as bread and pasta.

So many awesome pairings you probably haven’t thought of before. Me neither! But I am exploring this now, and I hope you join this journey.

Why You’ll Love This Creamy Pasta Salad with Ham and Lavender Sauce

• Creamy but light: The dressing is smooth and flavourful without being heavy or greasy.
• Subtle herbal twist: Lavender adds a gentle, aromatic note that enhances rather than dominates.
• Mediterranean-inspired: Tomatoes, cucumber, and peppers keep everything fresh and bright.
• Perfect for make-ahead: This salad seen improves after chilling, making it ideal for lunches and gatherings.
• Approachable and unique: Familiar ingredients with a quiet twist that won’t scare anyone away.

Creamy Pasta Salad with Ham and Lavender Sauce

As you can see, this recipe combines few such “unusual” ingredients. The original recipe features mozzarella, celery, sweet papers, and fresh tomatoes. I skipped few things and instead included cucumbers and sun-dried tomatoes. The star here is Creamy Lavender Sauce. In the book the author suggests the “ranch-style” dressing with buttermilk and mayo as the base. I’ve simplified it by mixing up the mayo and ketchup.

And what about lavender, you may ask? You will not really distinguish it. The trick is that combined with savory ingredients, its aroma is subtle and herbaceous. You will feel and taste the blend of herbs – not particular the lavender. Something from rosemary, a lit bit from thyme, a hint of lavender. Of course, if you use too much of lavender, you will get a heavier, perfume, aroma.

I hope you like this Pasta Salad with Creamy Lavender Sauce, and you will give it a try soon! If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

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Pasta Salad with Creamy Lavender Sauce

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Slaws and All-Season Salads

Servings

4-8

servings

Prep time

10

minutes

Cooking time

15

minutes

Chilling time

1-2

hours

A pasta salad with ham and fresh vegetables, finished with a creamy lavender sauce that adds a gentle herbal note without overpowering.

The recipe is adapted from the book “The Art of Cooking with Lavender” by Nancy Baggett

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Ingredients

• Creamy Lavender Sauce

• about 1/2 cup (115 g) low-fat mayo

• 1-2 tbsp. (15-30 g) of ketchup

• 1/4 to 1/2 tsp. finely minced dried culinary lavender or around 1 tsp. fresh lavender spikes (bloom heads)

• a good pinch of black pepper

• a pinch of salt, optional

• a pinch of smoked paprika

• Pasta Salad

• 4 cups cooked until al-dente small-shaped pasta (2 cups dried)

• 150-200 gr. lean fully cooked ham, cubed

• 1 cup cherry tomatoes, cut in half

• 1/3 cup sun-dried tomatoes, well drained and sliced

• 1 small cucumber, sliced (about 1 cup sliced)

• 1/2 to 1 bell pepper, diced

Directions

• For the sauce, in a small bowl combine the mayo, ketchup, lavender (Start with 1/4 tsp. and then add more if desired), smoked paprika, and black pepper until well blended and smooth. Try and add more lavender for a stronger flavour and a pinch of salt if desired. Keep in mind the saltiness of ham.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (check the package for recommended cook time). Drain and rinse well under cold water.
• In a large bowl stir together the cooled pasta, vegetables, and ham. You can stir in the dressing right away or serve it separately. Chill the salad for about 1 hour before serving. If you are making the salad in advance, I would recommend to add the tomatoes just before serving so they will not release too much juice.
• The salad will stay fresh up to 2 days (dressed) and up to 4 days undressed. It makes 3-4 generous servings as the main dish or 6-8 side-dish servings. Enjoy!