Ranch Ham and Pasta Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Potatoes add a new twist to this picnic favorite, prepared in under an hour.
Ingredients
4 unpeeled small new potatoes, cubed (2 cups)
2 cups uncooked radiatore (nugget) pasta (6 ounces)
2 cups broccoli flowerets
1 cup diced fully cooked ham
1/4 cup chopped drained roasted red bell peppers (from 7-ounce jar)
2 medium green onions, chopped (2 tablespoons)
1/3 cup mayonnaise or salad dressing
1/3 cup ranch dressing
1/8 teaspoon freshly ground pepper
Instructions
Place potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; boil 4 minutes. Remove potatoes from water with slotted spoon.
Add pasta to boiling water in Dutch oven; cook and drain as directed on package, adding broccoli for last 2 minutes of cooking. Cool potatoes, pasta and broccoli slightly. Refrigerate about 1 hour or until completely chilled.
Mix potatoes, pasta, broccoli, ham, bell peppers and onions in large glass or plastic bowl. Mix mayonnaise, ranch dressing and pepper; gently stir into potato mixture. Serve immediately, or cover and refrigerate up to 2 hours before serving.
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