Lunch
Ranch Ham and Pasta Salad
Description
Try a new twist on an easy dinner salad. It's easy to customize with what you have on hand.
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
Directions:
- 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.
