How to Make Primo Pasta Salad - A Step-by-Step Guide

There's nothing quite like a refreshing pasta salad on a hot summer day. The Primo Pasta Salad is the perfect combination of flavors and textures, making it a hit at any gathering or as a delicious side dish for any meal. This recipe is a great way to use up any leftover vegetables or meats you may have in the fridge, making it both versatile and budget-friendly.

The beauty of this pasta salad is its simplicity. With just a few key ingredients, you can create a dish that is not only s...

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Ingredients

  • 1 (16 ounce) package rotini pasta
  • 3 hard-boiled eggs, chopped
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
  • ½ cup diced celery
  • ½ cup diced red bell pepper
  • ½ cup diced red onion
  • ½ cup diced fully cooked ham
  • ½ cup diced cooked shrimp
  • ½ cup frozen green peas, thawed
  • ½ cup small Cheddar cheese cubes
  • ½ cup small Monterey Jack cheese cubes
  • ⅓ cup diced dill pickle
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white sugar
  • ½ (1 ounce) package ranch dressing mix, or to taste (Optional)
  • 1 tablespoon mustard
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste
  • salt and ground black pepper to taste

Information

  • Prep Time: 45 mins
  • Cook Time: 10 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 55 mins
  • Servings: 16
  • Yield: 16 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    323 cal.

    • Total Fat: 20g
    • Saturated Fat: 6g
    • Cholesterol: 70mg
    • Sodium: 406mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 10g
    • Vitamin C: 12mg
    • Calcium: 100mg
    • Iron: 2mg
    • Potassium: 129mg