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Primo Pasta Salad


"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."
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3 h 55 m servings 323 cals
Original recipe yields 16 servings

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  1. 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.
  2. 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.
  3. 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.
  4. 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; 20 g fat; 26.5 g carbohydrates; 9.7 g protein; 70 mg cholesterol; 406 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was a nice pasta salad. I skipped the olives and artichokes per personal preference, and the eggs because I'm lazy ;) I thought it might pack a bit more of a punch given the dressing ingr...