- 5 cups cooked small shell pasta (approximately 3 cups dry)
- 3/4 cup diced raw carrots
- 1/4 cup diced onion
- 8 oz. (1 1/2 cup) mini-cubed ham
- 1 (8 oz) package (1 1/2 cups) frozen peas
- 1/2 teaspon salt
- 1/8 teaspoon pepper
- 16 ounce container light sour cream
- 1/2 cup french dressing
- 1/2 tablespoon Lawry’s seasoned salt
- 1 cup shredded colby-jack or cheddar cheese
- Optional: diced celery, diced green pepper
Instructions
- Stir together the cooked pasta, carrots, onion, ham and peas. Separately, blend the sour cream, french dressing, salt, pepper and seasoned salt. Stir into pasta. Fold in half the cheese. Pour into serving dish and top with remaining cheese. Cover tightly. Chill several hours before serving. Best made the day before.