I received a last-minute request to contribute to a potluck at work. I utilized what I had on hand and a dressing my mother always used on her potato salad because I didn’t have time to go shopping. At work, the salad was well-liked. takes some time to make, but it is well worth it.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 55 mins |
| Servings: | 16 |
| Yield: | 16 servings |
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)
- ½ cup diced celery
- ½ cup diced red bell pepper
- ½ cup diced red onion
- ½ cup diced fully cooked ham
- ½ cup diced cooked shrimp
- ½ cup frozen green peas, thawed
- ½ cup small Cheddar cheese cubes
- ½ cup small Monterey Jack cheese cubes
- ⅓ 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
- ½ (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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 406 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This was a nice pasta salad. I skipped the olives and artichokes per personal preference, and the eggs because I’m lazy 😉 I thought it might pack a bit more of a punch given the dressing ingredients, but nothing really made it stand out from the usual pasta salad fare. It’s a nice pasta salad, for sure, but not one I can say for sure I’d make again (though it’s certainly worth YOU giving it a try; it’s good stuff!). THANKS for the recipe!