Primo Pasta Salad

Name: Primo Pasta Salad
Prep time: 45 min
Cook time: 10 min
Total time: 235 min
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); 0.5 cup diced celery; 0.5 cup diced red bell pepper; 0.5 cup diced red onion; 0.5 cup diced fully cooked ham; 0.5 cup diced cooked shrimp; 0.5 cup frozen green peas, thawed; 0.5 cup small Cheddar cheese cubes; 0.5 cup small Monterey Jack cheese cubes; 0.33333334326744 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; 0.5 (1 ounce) package ranch dressing mix, or to taste; 1 tablespoon mustard; 1 dash hot pepper sauce (such as Tabasco®), or to taste; salt and ground black pepper to taste

4.0

(1)

1 Review

2 Photos

At the last minute, I was told to bring something for a potluck at work. Not having the time to go shopping, I used whatever I had on hand and used a dressing my mother always used on her potato salad. The salad was a hit at work. Takes a little time to make but is well worth the effort.

Submitted by Klantz

Updated on April 1, 2025

2

Prep Time:

45 mins

Cook Time:

10 mins

Additional Time:

3 hrs

Total Time:

3 hrs 55 mins

Servings:

16

Yield:

16 servings

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Ingredients

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Original recipe (1X) yields 16 servings

Salad:

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

Dressing:

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

Directions

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 (per serving)

323	Calories
20g	Fat
27g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 323
% Daily Value *
Total Fat 20g	26%
Saturated Fat 6g	30%
Cholesterol 70mg	23%
Sodium 406mg	18%
Total Carbohydrate 27g	10%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 10g	19%
Vitamin C 12mg	13%
Calcium 100mg	8%
Iron 2mg	9%
Potassium 129mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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