Description
Creamy ranch dressing clings to tender elbow pasta, mingling with sharp cheddar, sweet peas, crisp celery, and savory ham. Chilled and ready in an hour, this playful salad is as easy to make as it is to devour.
Ingredients
- 8 oz elbow pasta
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch seasoning mix
- 1 cup shredded sharp cheddar cheese
- ½ cup diced ham
- ½ cup chopped celery
- ¼ cup sliced green onions
- ½ cup thawed frozen peas
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- Drain pasta and rinse under cold water until cool, then transfer to a large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, and ranch seasoning mix until smooth.
- Pour dressing over cooled pasta and stir to coat evenly.
- Add shredded cheese, diced ham, chopped celery, green onions, and peas; toss gently to combine.
- Season with salt and black pepper to taste, then cover and refrigerate for at least 1 hour before serving.
- Stir again before serving to redistribute dressing and flavors.
Notes
- For extra flavor, cook and crumble 4 slices of bacon and fold into the salad.
- Make ahead and chill overnight for the best texture and taste.
- You can swap ham for cooked chicken or turkey for a different protein option.
- Keeps well in the refrigerator for up to 3 days when stored in an airtight container.