Prep 15 mins
Cook 30 mins
From the kitchen of Tona Thornburg Court, Bridgeton MO.
- 1⁄2 lb pasta, cooked (rotini or shells)
- 10 ounces peas, frozen
- 1⁄2 lb ham, diced
- 1⁄2-1 cup Italian salad dressing
- Cook pasta.
- Put frozen peas in a collander. Drain the cooked pasta over the frozen peas.
- Transfer to a storage container. Toss pasta and peas with ham and dressing.
- Chill for several hours before serving.
- Toss again before serving.