Recipe by ~SarahBeth~
This is from the Southern Living 5 Star Recipe Collection cookbooks. My mom has them and this is my favorite recipe out of the collection. It's so pretty for a luncheon or even a picnic -- sometimes I eat it for lunch. The presentation is so pretty with the tri-color rotini but sometime I just use whatever pasta I have on hand. I also double the dressing because I like a lot. The whole recipe also doubles very easily! Also for the ham I use lunch meat ham or the John Morrell's cubed ham. Enjoy! Chill time not included in cook time.
Top Review by Sydney Mike
Made this for a neighborhood potluck & it was a huge success! There were 5 couples there, & I kind of expected to have some left over, but no such luck! Followed your recipe right on down & was very happy with the results! I'll definitely be making this one again, for sure! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
- 1 1⁄2 cups tri-color spiral pasta, uncooked
- 0.5 (10 ounce) package frozen green peas
- 1 cup cooked ham, julienned
- 1 (8 ounce) package cheddar cheese, cubed into small cubes
- 1⁄2 cup chopped celery
- 1⁄2 cup sliced ripe olives
- 3 green onions, green parts only, chopped
- 1⁄4 cup mayonnaise
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried oregano
- 1 pinch salt (to taste) (optional)
- 1 pinch ground black pepper (to taste) (optional)
- 1 (4 ounce) jar pimentos
Directions See How It's Made
- Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
- Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
- Combine pasta/peas with the next five ingredients. Toss gently to combine.
- In a small bowl combine all of the mayo with the next 4 ingredients and the salt and pepper if using. Whisk together until smooth and uniform.
- Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
- Cover and refrigerate at least 2 hours before serving. Overnight is best.