Ranch Ham and Pasta Salad

 

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.