primo pasta salad

Ingredients

• Servings: 16
• salad:
• 1 (16 ounce) package rotini pasta
• 3 hard-boiled eggs, chopped
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup diced fully cooked ham
• 1/2 cup diced cooked shrimp
• 1/2 cup frozen green peas, thawed
• 1/2 cup small cheddar cheese cubes
• 1/2 cup small monterey jack cheese cubes
• 1/3 cup diced dill pickle
• 1 (2.25 ounce) can sliced black olives, drained
• dressing:
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoons apple vinegar
• 2 tablespoons white sugar
• 1/2 (1 ounce) package ranch dressing mix, or to taste (optional)
• 1 tablespoon mustard
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 3 hrs 55 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse with cold water until completely cooled; drain.
• mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, cheddar cheese, monterey jack cheese, pickle, and olive together in a large bowl.
• whisk sour cream, mayonnaise, apple vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
• drizzle dressing over salad and toss to coat. cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.