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Ranch Ham and Pasta Salad

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Ranch Ham and Pasta Salad
  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 6
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Try a new twist on an easy dinner salad. It's easy to customize with what you have on hand.
Updated Apr 1, 2013

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To serve this salad at an outdoor gathering, place the salad bowl in a shallow tray or bowl filled with crushed ice.

Nutrition

385 Calories, 21g Total Fat, 16g Protein, 36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
190
Total Fat
21g
Saturated Fat
4g
Cholesterol
350mg
Sodium
880mg
Total Carbohydrate
36g
Dietary Fiber
3g
Protein
16g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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