Cheddar Pasta Toss
4
People talking
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.
- Ready In:
- 15hrs 20mins
- Serves:
- Yields:
- Units:
Nutrition Information
4
People talking
ingredients
- 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
- 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.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@SarahBeth
Contributor
@SarahBeth
Contributor
"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."
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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]
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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.
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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.
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Very pretty and tasty too! I doubled the recipe and served it at our school potluck. I would definitely recommend making twice the dressing called for as the pasta really sucks it in, especially when sitting overnight. I'd also increase the garlic and oregano a bit to give the pasta an extra punch. Thanks for sharing! **Made for PRMR**
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