Ranch Ham And Pasta Salad Food

HAM PASTA SALAD

Steps:

• Cook pasta in a large pot of salted boiling water according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
• In a large bowl, combine ham, pasta, cheese, green onion, bell pepper, celery, and peas.
• In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
• Pour dressing over pasta mixture and toss until completely coated. Taste and season with additional salt and pepper, if necessary.
• Cover and refrigerate for at least 30 minutes before serving.

RANCH PASTA SALAD

Steps:

• 1. Prepare pasta noodles al dente according to package directions.
• 2. Strain and cool.
• 3. In a separate bowl, mix the ranch dressing envelope according to the package directions adding mayo & buttermilk.
• 4. I thin it out with a couple additional tablespoons of buttermilk or milk if needed.
• 5. Add cubed cheese, cucumber, tomato halves, and optional ham to the pasta.
• 6. Add dressing.
• 7. Combine well.
• 8. Refrigerate for an hour or more. If the noodles soak up most of the dressing, you may add a bit of milk to loosen it up or just a squirt or two of bottled dressing.

HAM AND CHEESE RANCH PASTA

Steps:

• Cook pasta according to package directions; drain. In a Dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; fold in sour cream until blended. Add ham and pasta; cook and stir until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese.

AWESOME HAM PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
• In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

RANCH HAM AND PASTA SALAD

Steps:

• 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.
• 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.
• 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.

30-MINUTE HAM AND PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time. Rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix ham, celery, bell pepper, pickle relish and cheese. In small bowl, mix remaining ingredients.
• Add pasta and peas to salad; stir gently to mix. Add mayonnaise mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.