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 caloriescarbohydrate: 67 gcholesterol: 36.4 mgfat: 31.2 gfiber: 6.7 gprotein: 21.1 gsaturatedFat: 7.4 gservingSize: -sodium: 971.3 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Pasta Primavera Salad
Directions
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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.
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.
Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.
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.