Ranch Ham and Pasta Salad
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From Betty's Soul Food Collection... Turn leftover ham into the main attraction, with plenty of fresh vegetables for crunch and yummy pasta tossed with ranch dressing.
Ingredients
- 3 cups uncooked small shell pasta (12 ounces)
- 2 cups Green Giant® Valley Fresh Steamers frozen sweet peas
- 3 cups diced cooked ham
- 1 cup sliced celery
- 1 cup chopped red bell pepper
- 1/2 cup dill pickle relish, drained
- 8 ounces Colby-Monterey Jack cheese blend, diced (2 cups)
- 3/4 cup mayonnaise
- 3/4 cup ranch salad dressing
- 1/4 cup chopped fresh chives
- 1/8 teaspoon pepper
- Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time. Rinse with cold water to cool. Drain well.
- Meanwhile, in large bowl, mix ham, celery, bell pepper, pickle relish and cheese. In small bowl, mix remaining ingredients.
- Add pasta and peas to salad; stir gently to mix. Add mayonnaise mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.
- High Altitude (3500-6500 ft): No change.
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