Name: Primo Pasta Salad recipe
Ingredients: 1 (16 ounce) package rotini pasta;3 hard-boiled eggs, chopped;1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade);½ cup 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;⅓ cup diced dill pickle;1 (2.25 ounce) can sliced black olives, drained;1 cup sour cream;1 cup mayonnaise;2 tablespoons apple cider vinegar;2 tablespoons white sugar;½ (1 ounce) package ranch dressing mix, or to taste;1 tablespoon mustard;1 dash hot pepper sauce (such as Tabasco®), or to taste;salt and ground black pepper to taste

All Recipes Best Recipe Salad Pasta Salad Recipes Rotini Pasta Salad Recipes

Ingredients

1 (16 ounce) package rotini pasta 3 hard-boiled eggs, chopped 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade) ½ cup 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 ⅓ cup diced dill pickle 1 (2.25 ounce) can sliced black olives, drained 1 cup sour cream 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons white sugar ½ (1 ounce) package ranch dressing mix, or to taste 1 tablespoon mustard 1 dash hot pepper sauce (such as Tabasco®), or to taste salt and ground black pepper to taste

Nutrition Info

323.4 calories carbohydrate: 26.5 g cholesterol: 69.6 mg fat: 20 g fiber: 2 g protein: 9.7 g saturatedFat: 5.9 g servingSize: - sodium: 406.2 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Directions

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.
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.
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.
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.

Recipe Yield

16 servings

Recipe Note

At the last minute, I was told to bring something for a potluck at work. Not having the time to go shopping, I used whatever I had on hand and used a dressing my mother always used on her potato salad. The salad was a hit at work. Takes a little time to make but is well worth the effort.

Alternatives to this recipe

See more alternatives

All Recipes Ideas