| 4 | unpeeled small new potatoes, cubed (2 cups) |
| 2 | cups uncooked radiatore (nugget) pasta (6 ounces) |
| 2 | cups broccoli flowerets |
| 1 | cup diced fully cooked ham |
| 1/4 | cup chopped drained roasted red bell peppers (from 7-ounce jar) |
| 2 | medium green onions, chopped (2 tablespoons) |
| 1/3 | cup mayonnaise or salad dressing |
| 1/3 | cup ranch dressing |
| 1/8 | teaspoon freshly ground pepper |
- 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.
No comments:
Post a Comment