Ham, Peas & Pasta Salad Recipe
A nice choice for a summer cookout or picnic, this pasta salad can be made up to a day ahead for convenience. My pasta choice for this is ditalini, a small pasta often used in soups (this can be hard to locate but Barilla sells a one pound box.) Or substitute your own small pasta FAV such as elbows or shells.
- 2 cups uncooked small pasta (about 1/2 pound of ditalini, small elbows or shells)
- 1 1/2 cups frozen sweet peas (I like petite size)
- 2 cups diced cooked ham
- 3/4 cup celery, sliced
- 3/4 cup chopped red bell pepper
- 1/3 cup pickle relish (sweet or dill)
- 1/3 cup finely chopped onions (or more to taste); Spanish, red, or scallions OK
- 1/2 cup mayonnaise
- 1/2 cup Ranch salad dressing (or substitute regular mayonnaise if preferred)
- Salt and pepper to taste
- Cook pasta as directed on package, adding peas the last 2-3 minutes of cooking time; Rinse with cold water to cool, then drain well.
- Meanwhile in large bowl mix ham, celery, bell pepper, pickle relish and onions. Gently fold in drained cooled pasta and peas, mayonnaise and Ranch dressing.
- Taste for seasonings and adjust. Cover and refrigerate until serving time.
- Yield: 6 generous main-size servings or 12 -14 side course-size servings
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|Amount Per Serving||%DV|
|Serving Size 166g|
|Recipe makes 10 servings|
|Calories from Fat 118||32%|
|Total Fat 13.3g||17%|
|Saturated Fat 2.24g||9%|
|Trans Fat 0.0g|
|Total Carbs 45.47g||12%|
|Dietary Fiber 2.9g||10%|