Ingredients
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1 1/2 cups tri-color spiral pasta, uncooked
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1 cup cooked ham, julienned
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1 (8 ounce) package cheddar cheese, cubed into small cubes
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1/2 cup chopped celery
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1/2 cup sliced ripe olives
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3 green onions, green parts only, chopped
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1/4 cup mayonnaise
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2 tablespoons mayonnaise
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2 tablespoons red wine vinegar
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1 tablespoon olive oil
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1/4 teaspoon garlic powder
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1/4 teaspoon dried oregano
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1 pinch salt (to taste)
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1 pinch ground black pepper (to taste)
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0.5 (10 ounce) package frozen green peas
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1 (4 ounce) jar pimentos
Instructions
- 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.