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Primo Pasta Salad
Primo Pasta Salad
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
235 minutes
Colorful pasta salad with ham, cheese, shrimp, bell pepper, olives, artichokes, and egg. A flavor explosion that's worth the effort.
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)
  • 0.5 cup diced celery
  • 0.5 cup diced red bell pepper
  • 0.5 cup diced red onion
  • 0.5 cup diced fully cooked ham
  • 0.5 cup diced cooked shrimp
  • 0.5 cup frozen green peas, thawed
  • 0.5 cup small Cheddar cheese cubes
  • 0.5 cup small Monterey Jack cheese cubes
  • 0.33333334326744 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
  • 0.5 (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
Instructions:
  • Bring a big pot of lightly salted water to a boil. Cook the rotini until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain well.
  • Combine all ingredients in a large mixing bowl: pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olives.
  • In a separate bowl, combine sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce. Season with salt and black pepper to taste.
  • Drizzle the dressing over the salad and mix well. Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 3 hours, or overnight if possible. Just before serving, stir in enough of the reserved artichoke marinade to lightly moisten the salad.

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