Total Time
15hrs 20mins
Prep 20 mins
Cook 15 hrs

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.

Ingredients Nutrition


  1. Cook rotini according to package directions, during the last 5-7 minutes of cooking time add peas to rotini.
  2. Drain pasta and peas, rinse pasta and peas in cold water, then drain again.
  3. Combine pasta/peas with the next five ingredients. Toss gently to combine.
  4. 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.
  5. Pour dressing over the pasta mixture and stir gently to combine until the pasta mixture is evenly coated.
  6. Cover and refrigerate at least 2 hours before serving. Overnight is best.
Most Helpful

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]

Sydney Mike July 02, 2011

This is really good! Made as is except left out the olives (next time will try some green olives). The dressing has a nice mellow flavor too it and was just wet enough for us (didn't double the dressing). Will be making for an upcoming family BBQ!) Made for Everyday Holiday 4/2010.

AZPARZYCH May 02, 2010

SarahBeth, we love this recipe. So easy and versatile as well! First time I made it almost exactly as is, other than leaving out the ham. On your advice I doubled the dressing, and my youngest daughter would even have liked a little more dressing than that! Second time I made it (on her request) but had to use wholewheat fusilli, both girls agree, much better with the tri-colour fusilli. I still left out the ham, and added frozen corn, a finely chopped green pepper, and a finely chopped carrot. (Actually, I added those veg first time too). I stuck to doubling the dressing. This has become an overnight favourite for my youngest, I made this second lot for her to take back to varsity with her, and gave her the recipe as well! Easily and quickly prepared, I was really happy to have found this recipe. Thank you! Made for PRMR tag game.

Karen Elizabeth March 08, 2010