Ranch Ham and Pasta Salad
Recipe from Betty Crocker

From Betty's Soul Food Collection... Turn leftover ham into the main attraction, with plenty of fresh vegetables for crunch and yummy pasta tossed with ranch dressing.


Ranch Ham and Pasta Salad

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Servings: 9 servings (1 1/2 cups each)
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Ham, Pasta, Pasta Salad, Salad, Summer Pasta Salad
 
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Ingredients
  • 3   cups
    uncooked small shell pasta (12 ounces)
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  • 2   cups
    Green Giant® Valley Fresh Steamers frozen sweet peas
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  • 3   cups
    diced cooked ham
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  • 1   cup
    sliced celery
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  • 1   cup
    chopped red bell pepper
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  • 1/2   cup
    dill pickle relish, drained
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  • 8   ounces
    Colby-Monterey Jack cheese blend, diced (2 cups)
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  • 3/4   cup
    mayonnaise
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  • 3/4   cup
    ranch salad dressing
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  • 1/4   cup
    chopped fresh chives
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  • 1/8   teaspoon
    pepper
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Directions
1.
Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time. Rinse with cold water to cool. Drain well.
2.
Meanwhile, in large bowl, mix ham, celery, bell pepper, pickle relish and cheese. In small bowl, mix remaining ingredients.
3.
Add pasta and peas to salad; stir gently to mix. Add mayonnaise mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 600 (Calories from Fat 340); Total Fat 37g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 65mg; Sodium 1470mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 4g); Protein 24g. Daily Values: Vitamin A 30%; Vitamin C 60%; Calcium 20%; Iron 15%. Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 4 1/2 Fat. Carbohydrate Choices: 2 1/2. Percent Daily Values are based on a 2,000 calorie diet
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