Do you have a recipe you don’t make very often but every time you do you think “I should really make this more often?” Creamy ham and veggie pasta salad is one of those recipes for me.
I have no idea why I only make it once a year or so since I pretty much have the ingredients on hand all of the time. Well except for the ham but that is easily purchased.
For the pasta I used pipe rigate which I picked up at Aldi but you could easily use radiatore, shell macaroni or other short cut pasta.
I also used the mini sweet peppers that are found in the 1 pound weight bags. Our local Aldi always has them in stock and they are generally less expensive than the multicolored bell peppers but you could use either of them.
Creamy Ham and Veggie Pasta Salad
- 1 pound small cut pasta such as shell macaroni
- 1 to 2 cups ranch dressing
- 1 cup sliced mini sweet peppers or bell pepper
- 1/4 cup mayonnaise
- 1 cup frozen peas thawed
- 1 small red onion thinly sliced
- 1 to 1 1/2 cups diced ham
- 1 cup shredded cheddar cheese
- To taste black pepper
- To taste salt
Cook pasta in salted water until just tender. Drain, rinse with cool water, drain again and set aside.
In a large bowl mix together 1 cup of the ranch dressing, the mayonnaise, peppers, peas, onion, ham and cheese.
Add the pasta, salt, and pepper to taste and toss.
Cover and refrigerate for several hours or until chilled.
Stir before serving adding more dressing and seasoning if needed.
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