Pasta Salad With Ham and Peas

by Diana Rattray

This tasty pasta salad will make you think spring. Frozen steamed peas and ham make a delicious combination, and the mayonnaise and ranch dressing flavors the salad perfectly. I used rotini in the salad but it would be fantastic with elbows or a similar pasta. Feel free to vary the vegetables. The ripe olives add nice flavor, but you can omit them if you’d like.

Pasta Salad With Ham and Peas

Diana

Enjoy a refreshing pasta salad with ham and peas. It’s perfect for spring and summer gatherings or a quick and tasty salad supper.

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Servings 6 servings

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Course Pasta Salad

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Ingredients

  

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• 12 ounces rotini, about 4 cups
• 1 cup thinly sliced celery
• 1 cup diced red onion
• 1 cup diced ham
• 1 1/2 cups frozen green peas, cooked just until tender
• 1 can sliced ripe olives or sliced kalamata olives, about 2 ounces, optional
• 1/2 cup mayonnaise, or more to taste
• 1/2 cup ranch-style dressing
• 1 scant teaspoon dried leaf basil, or about 1 tablespoon chopped basil
• Dash garlic powder
• Salt and pepper, to taste

Instructions

• Cook the rotini in boiling salted water following the package directions. Drain in a colander and rinse it under cool running water.
• If using, add the sliced celery, red onion, ham, peas, and olives (if using).
• In another bowl, combine the mayonnaise, ranch dressing, basil, and garlic powder. Taste and adjust the seasonings, adding salt and pepper as needed.
• Stir the dressing mixture into the pasta mixture until well blended. Add more mayonnaise if necessary.
• Cover and chill for at least 2 hours or overnight before serving.

Keyword ham, pasta salad, peas

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