Name: Primo Pasta Salad
Prep time: 45 min
Cook time: 45 min
Yield: 16
Ingredients: Rotini pasta - 1 (16 ounce) package; Hard-boiled eggs, chopped - 3; Marinated artichoke hearts, drained and chopped (reserve marinade) - 1 (6.5 ounce) jar; Diced celery - ½ cup; Diced red bell pepper - ½ cup; Diced red onion - ½ cup; Diced fully cooked ham - ½ cup; Diced cooked shrimp - ½ cup; Frozen green peas, thawed - ½ cup; Small Cheddar cheese cubes - ½ cup; Small Monterey Jack cheese cubes - ½ cup; Diced dill pickle - ⅓ cup; Sliced black olives, drained - 1 (2.25 ounce) can; Sour cream - 1 cup; Mayonnaise - 1 cup; Apple cider vinegar - 2 tablespoons; White sugar - 2 tablespoons; Ranch dressing mix, or to taste (Optional) - ½ (1 ounce) package; Mustard - 1 tablespoon; Hot pepper sauce (such as Tabasco®), or to taste - 1 dash; Salt and ground black pepper to taste - 1 dash

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Primo Pasta Salad

1. Rotini pasta - 1 (16 ounce) package

2. Hard-boiled eggs, chopped - 3

3. Marinated artichoke hearts, drained and chopped (reserve marinade) - 1 (6.5 ounce) jar

4. Diced celery - ½ cup

5. Diced red bell pepper - ½ cup

6. Diced red onion - ½ cup

7. Diced fully cooked ham - ½ cup

8. Diced cooked shrimp - ½ cup

9. Frozen green peas, thawed - ½ cup

10. Small Cheddar cheese cubes - ½ cup

11. Small Monterey Jack cheese cubes - ½ cup

12. Diced dill pickle - ⅓ cup

13. Sliced black olives, drained - 1 (2.25 ounce) can

14. Sour cream - 1 cup

15. Mayonnaise - 1 cup

16. Apple cider vinegar - 2 tablespoons

17. White sugar - 2 tablespoons

18. Ranch dressing mix, or to taste (Optional) - ½ (1 ounce) package

19. Mustard - 1 tablespoon

20. Hot pepper sauce (such as Tabasco®), or to taste - 1 dash

21. Salt and ground black pepper to taste - 1 dash

How to cook deliciously - Primo Pasta Salad

1. Stage

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.

2. Stage

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.

3. Stage

Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.

4. Stage

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.