Ranch Ham and Pasta Salad

By kayjayjohnson

Ingredients

• 4 unpeeled small new potatoes, cubed (2 cups)
• 2 cups uncooked radiatore (nugget) pasta (6 ounces)
• 2 cups broccoli flowerets
• 1 cup diced fully cooked ham
• 1/4 cup chopped drained roasted red bell peppers (from 7-ounce jar)
• 2 medium green onions, chopped (2 tablespoons)
• 1/3 cup mayonnaise or salad dressing
• 1/3 cup ranch dressing
• 1/8 teaspoon freshly ground pepper

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

1 Place potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; boil 4 minutes. Remove potatoes from water with slotted spoon.

2 Add pasta to boiling water in Dutch oven; cook and drain as directed on package, adding broccoli for last 2 minutes of cooking. Cool potatoes, pasta and broccoli slightly. Refrigerate about 1 hour or until completely chilled.

3 Mix potatoes, pasta, broccoli, ham, bell peppers and onions in large glass or plastic bowl. Mix mayonnaise, ranch dressing and pepper; gently stir into potato mixture. Serve immediately, or cover and refrigerate up to 2 hours before serving.