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Add a photoA nice choice for a summer cookout or picnic, this pasta salad can be made up to a day ahead for convenience. My pasta choice for this is ditalini, a small pasta often used in soups (this can be hard to locate but Barilla sells a one pound box.) Or substitute your own small pasta FAV such as elbows or shells.
Ingredientes
- 2 cups uncooked small pasta (about 1/2 pound of ditalini, small elbows or shells)
- 1 1/2 cups frozen sweet peas (I like petite size)
- 2 cups diced cooked ham
- 3/4 cup celery, sliced
- 3/4 cup chopped red bell pepper
- 1/3 cup pickle relish (sweet or dill)
- 1/3 cup finely chopped onions (or more to taste); Spanish, red, or scallions OK
- 1/2 cup mayonnaise
- 1/2 cup Ranch salad dressing (or substitute regular mayonnaise if preferred)
- Salt and pepper to taste
Direcciones
- Cook pasta as directed on package, adding peas the last 2-3 minutes of cooking time; Rinse with cold water to cool, then drain well.
- Meanwhile in large bowl mix ham, celery, bell pepper, pickle relish and onions. Gently fold in drained cooled pasta and peas, mayonnaise and Ranch dressing.
- Taste for seasonings and adjust. Cover and refrigerate until serving time.
- Yield: 6 generous main-size servings or 12 -14 side course-size servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 10 servings | |
| Calories 366 | |
| Calories from Fat 118 | 32% |
| Total Fat 13.3g | 17% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 812mg | 34% |
| Potassium 325mg | 9% |
| Total Carbs 45.47g | 12% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.99g | 4% |
| Protein 15.72g | 25% |
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