Primo Pasta Salad

Primo Pasta Salad

1 Review 1 Pic
  • Prep

    45 m
  • Cook

    10 m
  • Ready In

    3 h 55 m
Klantz
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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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
  2. Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
  3. Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
  4. Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

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Review (1)

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lovestohost

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!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 323 cal
  • 16%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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