Ranch Ham and Pasta Salad

Potatoes add a new twist to this picnic favorite, prepared in under an hour.

  • prep time 20 min
  • total time
  • ingredients 9
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    385
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    350mg
    350%;
    Sodium
    880mg
    880%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Iron
    14%;
    Exchanges:
    2 Starch; 1 Vegetable; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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