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Prep Time: 20 Minutes Cook Time: 900 Minutes |
Ready In: 920 Minutes Servings: 12 |
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This is from the Southern Living 5 Star Recipe Collection cookbooks. My mom has them and this is my favorite recipe out of the collection. It's so pretty for a luncheon or even a picnic - sometimes I eat it for lunch. The presentation is so pretty with the tri-color rotini but sometime I just use whatever pasta I have on hand. I also double the dressing because I like a lot. The whole recipe also doubles very easily! Also for the ham I use lunch meat ham or the John Morrell's cubed ham. Enjoy! Chill time not included in cook time. Ingredients:
1 1/2 cups tri-color spiral pasta, uncooked |
0.5 (10 ounce) package frozen green peas |
1 cup cooked ham, julienned |
1 (8 ounce) package cheddar cheese, cubed into small cubes |
1/2 cup chopped celery |
1/2 cup sliced ripe olives |
3 green onions, green parts only, chopped |
1/4 cup mayonnaise |
2 tablespoons mayonnaise |
2 tablespoons red wine vinegar |
1 tablespoon olive oil |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1 pinch salt (to taste) (optional) |
1 pinch ground black pepper (to taste) (optional) |
1 (4 ounce) jar pimentos |
Directions:
1. Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
2. Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
3. Combine pasta/peas with the next five ingredients. Toss gently to combine.
4. In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
5. Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
6. Cover and refrigerate at least 2 hours before serving. Overnight is best.
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