My family loves ham all year long. I had to find a cool, summertime salad recipe to use up the leftovers, and I think this pasta primavera salad is it. Enjoy!

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

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  • While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.

  • Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.

  • Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.

Cook's Note:

Avocado is best when added prior to the meal. If there is leftover salad, I recommend removing the remaining avocado and adding fresh the next time it's served (which is even better than the first time!)

Nutrition Facts

629 calories; protein 21.1g; carbohydrates 67g; fat 31.2g; cholesterol 36.4mg; sodium 971.3mg. Full Nutrition
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