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.
PrintPasta Salad With Ham and Peas
Enjoy a refreshing pasta salad with ham and peas. It’s perfect for spring and summer gatherings or a quick and tasty salad supper.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Category: Pasta Salad
Ingredients
Scale
- 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.
