30-Minute Ham and Pasta Salad

It’s barely past Labor Day, and it’s still warm. So enjoy those main-dish salads for dinner while you can.

Makes 4 servings

• 1 ½ cups uncooked small shell pasta (6 ounces)
• 1 cup frozen sweet peas
• 1 ½ cups diced cooked ham
• ½ cup sliced celery
• ½ cup chopped red bell pepper
• ¼ cup dill pickle relish (drained)
• 4 ounces Colby-jack cheese, diced (1 cup)
• 6 tablespoons mayonnaise
• 6 tablespoons ranch salad dressing
• 2 tablespoons chopped fresh chives
• Dash of pepper

Start to finish: 30 minutes.

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 a large bowl, mix ham, celery, bell pepper, pickle relish and cheese. In a 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.

Serve with: Sliced fresh pears, cornbread muffins

Recipe and photo source:BettyCrocker.com

Buy-on-the-fly grocery list

• 1 package small shell pasta (need 6 ounces)
• 1 package frozen sweet peas
• 1 ½ cups diced cooked ham (buy from salad bar or an 8-ounce chunk from the deli)
• Celery (need 2 ribs)
• 1 small red bell pepper
• 1 small jar dill pickle relish
• Colby-jack cheese (need 4 ounces)
• 1 small bottle ranch salad dressing
• 1 package fresh chives
• Ripe fresh pears
• Cornbread muffins

Staples

• Mayonnaise
• Pepper