Creamy Pasta and Veggie Salad
- Author: A Pinch of Joy by Charlene Vance
- Yield: 12 servings
- Category: Salad
- 3 cups dry pasta (shell, rotini, penne, farfalle)
- ¼ cup onion diced
- ¾ cup raw carrot, sliced or shredded
- ½ cup celery, diced
- ½ cup red pepper, diced
- 8 ounces cubed ham
- 8 ounce package frozen peas
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- Pepper to taste
- 16 ounce container sour cream
- ½ cup French dressing
- 2 teaspoons seasoned salt
- Cook pasta according to package directions until al dente. Drain, rinse with cold water.
- Dice vegetables.
- Mix sour cream, French dressing, seasoning in medium bowl.
- In large bowl, mix together pasta, vegetables, cheese, and ham. Fold in dressing.
- Cover and chill 2-4 hours before serving. Best if refrigerated overnight.
