Recipe by Klantz
"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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1 (16 ounce) package
hard-boiled eggs, chopped
1 (6.5 ounce) jar
marinated artichoke hearts, drained and chopped (reserve marinade)
diced red bell pepper
diced red onion
diced fully cooked ham
diced cooked shrimp
frozen green peas, thawed
small Cheddar cheese cubes
small Monterey Jack cheese cubes
diced dill pickle
1 (2.25 ounce) can
sliced black olives, drained
apple cider vinegar
1/2 (1 ounce) package
ranch dressing mix, or to taste
hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
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 ingredients, but nothing really made it stand out from the usual pasta salad fare. It's a nice pasta salad, for sure, but not one I can say for sure I'd make again (though it's certainly worth YOU giving it a try; it's good stuff!). THANKS for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Primo Pasta Salad
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 180
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