This isn't just any pasta salad; it's a vibrant symphony of flavors and textures! Rotini pasta becomes the canvas for a medley of savory meats, cheeses, crisp vegetables, and tangy pickles, all enveloped in a creamy, zesty dressing that will have everyone clamoring for more.

Follow The Directions

01

Step

8 mins

Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the rotini pasta and cook until al dente, about 8 minutes. Drain the pasta and rinse it thoroughly with cold water until completely cooled. Drain again.

02

Step

5 mins

Combine the Ingredients: In a large bowl, gently combine the cooked pasta, chopped hard-boiled eggs, marinated artichoke hearts, diced celery, red bell pepper, red onion, ham, shrimp, green peas, Cheddar cheese cubes, Monterey Jack cheese cubes, diced dill pickle, and sliced black olives.

03

Step

5 mins

Prepare the Dressing: In a separate bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce. Season with salt and freshly ground black pepper to taste.

04

Step

3 mins

Dress the Salad: Drizzle the dressing over the pasta salad mixture and gently toss to coat all the ingredients evenly. Be careful not to overmix.

05

Step

3 hrs

Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld together. Just before serving, stir in enough of the reserved artichoke marinade to moisten the salad to your desired consistency.

For an extra layer of flavor, consider adding a sprinkle of fresh herbs like dill or parsley before serving.
Feel free to adjust the amount of dressing to your liking. Start with less and add more as needed.
This salad is best when served cold, so be sure to chill it thoroughly before serving.
The reserved artichoke marinade adds a wonderful tang and richness to the salad, so don't skip it!