Primo Pasta Salad

Primo Pasta Salad
  • Salad:
  • 1 (16 ounce) package rotini pasta
  • 3 hard-boiled eggs, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup diced fully cooked ham
  • 1/2 cup diced cooked shrimp
  • 1/2 cup frozen green peas, thawed
  • 1/2 cup small Cheddar cheese cubes
  • 1/2 cup small Monterey Jack cheese cubes
  • 1/3 cup diced dill pickle
  • 1 (2.25 ounce) can sliced black olives, drained
  • Dressing:
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white sugar
  • 1/2 (1 ounce) package ranch dressing mix, or to taste (optional)
  • 1 tablespoon mustard
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste
  • salt and ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
  2. Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

04/13/2018
Primo Pasta Salad, recipe PT15M PT1H 5 455 calories

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