Ranch Ham And Pasta Salad Recipes

CREAMY RANCH PASTA SALAD

Steps:

• Prepare pasta according to package. While waiting for the pasta to boil, gather your carrots, celery, red onion, frozen peas, ham and cheddar cheese. Set aside
• To make the dressing, whisk together ranch mix, mayo and milk. Mix until all lumps are gone.
• Once pasta is done, drain and let cool for a couple minutes. Once cooled, mix in carrots, celery, red onion, frozen peas, ham and cheddar cheese.
• Next pour dressing over the pasta salad, and stir gently until well combined. Cover and refrigerate for at least 1-2 hours before serving.
• Right before serving, give your Creamy Ranch Pasta Salad a couple more stirs to mix in any of the dressing that had settled at the bottom.

30-MINUTE HAM AND PASTA SALAD

Steps:

• Cook and drain pasta as directed on package, adding peas during last 2 to 3 minutes of cooking time. Rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix ham, celery, bell pepper, pickle relish and cheese. In small bowl, mix remaining ingredients.
• Add pasta and peas to salad; stir gently to mix. Add mayonnaise mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.

HAM AND CHEESE RANCH MACARONI SALAD

Steps:

• Mix all ingredients in a large bowl.
• Cover and refrigerate overnight. Serve cold.

PASTA SALAD WITH HAM AND PEAS

Steps:

• Boil pasta in salted water as directed on packaging until al dente.
• While pasta cooks, mix together mayo, mustard, vinegar, sugar, salt, and pepper in a large bowl until thoroughly combined into a dressing.
• Stir in the peppers, ham, onion and celery until everything is covered with the dressing. Set aside.
• Once the pasta is cooked, drain and stir in frozen peas. Rinse with cold water to stop cooking and drain thoroughly. Gently fold the pasta and peas into the dressing mix.
• Taste for seasoning and then cover and refrigerate until serving, preferably at least a couple hours if not overnight.

RANCH HAM AND PASTA SALAD

Steps:

• Place potatoes in 4-quart Dutch oven; add enough water just to cover potatoes. Cover and heat to boiling; boil 4 minutes. Remove potatoes from water with slotted spoon.
• Add pasta to boiling water in Dutch oven; cook and drain as directed on package, adding broccoli for last 2 minutes of cooking. Cool potatoes, pasta and broccoli slightly. Refrigerate about 1 hour or until completely chilled.
• Mix potatoes, pasta, broccoli, ham, bell peppers and onions in large glass or plastic bowl. Mix mayonnaise, ranch dressing and pepper; gently stir into potato mixture. Serve immediately, or cover and refrigerate up to 2 hours before serving.

BACON RANCH PASTA SALAD

Steps:

• 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; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
• Cover bowl, refrigerate to chill for one hour, and serve.

HAM AND CHEESE RANCH PASTA

Steps:

• Cook pasta according to package directions; drain. In a Dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; fold in sour cream until blended. Add ham and pasta; cook and stir until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese.

RANCH HAM 'N' CHEESE PASTA

Steps:

• Cook pasta according to package directions; drain. In a Dutch oven, combine the next seven ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended. , Add the ham, cracker crumbs and pasta; cook and stir until heated through. Sprinkle with Parmesan cheese.

CREAMY RANCH BOWTIE PASTA SALAD

Steps:

• In a large pot of boiled, salted water, cook pasta until al dente according to package directions. Drain.
• To cool pasta quickly, pour into a large colander and run under cold water. Pour cooled pasta into a large bowl.
• Stir together the ranch dressing, mayonnaise, oil, salt and pepper and pour over pasta. Add ham, cucumbers, broccoli, cheese, and tomato and stir just to combine.
• Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

RANCH PASTA SALAD

Steps:

• 1. Prepare pasta noodles al dente according to package directions.
• 2. Strain and cool.
• 3. In a separate bowl, mix the ranch dressing envelope according to the package directions adding mayo & buttermilk.
• 4. I thin it out with a couple additional tablespoons of buttermilk or milk if needed.
• 5. Add cubed cheese, cucumber, tomato halves, and optional ham to the pasta.
• 6. Add dressing.
• 7. Combine well.
• 8. Refrigerate for an hour or more. If the noodles soak up most of the dressing, you may add a bit of milk to loosen it up or just a squirt or two of bottled dressing.