Pasta Primavera Salad recipe

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Ingredients

1 pound tri-color rotini pasta
½ pound fresh asparagus, cut into 1-inch pieces
½ cup mayonnaise
¼ cup sour cream
2 tablespoons dry ranch dressing mix (such as Penzeys)
1 tablespoon dry chip and dip seasoning mix (such as Penzeys)
1 teaspoon dry Italian-style salad dressing mix (such as Penzeys)
2 cups cubed fully cooked ham
1 small head romaine, torn into bite-size pieces
1 large cucumber, cut into 1/4-inch chunks
1 avocado, cut into bite-size pieces

Nutrition Info

629.4 calories
carbohydrate: 67 g
cholesterol: 36.4 mg
fat: 31.2 g
fiber: 6.7 g
protein: 21.1 g
saturatedFat: 7.4 g
servingSize: -
sodium: 971.3 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook rotini at a boil until tender yet firm to the bite, about 8 minutes.

  2. While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.

  3. Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.

  4. Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.

Recipe Yield

6 servings

Recipe Note

My family loves ham all year long. I had to find a cool, summertime salad recipe to use up the leftovers, and I think this pasta primavera salad is it. Enjoy!

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