THE Pasta Salad

THE Pasta Salad. My Way

16 oz pkg Rotini pasta, cooked to al dente, drained and cooled
3 hard boiled eggs, peeled and chopped
10 oz pkg frozen peas, thawed and drained
1/2 lb Boar's Head Black Pepper Ham, cut into thin strips
1 1/2 cups shredded cheese (your choice)
8-oz Sweet Salad Cubes
2 tbsp minced dehydrated onions
1 cup mayonnaise
1/2 cup sour cream
1/2 cup Ranch dressing
2 tsp yellow mustard
2 tsp hot sauce
2 tsp paprika

In a large bowl, toss the cooked pasta, chopped eggs, peas, ham, cheese, and salad cubes until combined. In a smaller bowl combine the dehydrated onions, mayo, sour cream, Ranch dressing, mustard, hot sauce and paprika and stir until well blended. Pour over the pasta mixture and stir until well mixed and pasta is thoroughly coated. Refrigerate for at least 4 hours or overnight. Stir before serving...if too dry, add a little milk and stir until combined.

Inspired by recipe at allrecipes.com....Original called for Swiss cheese, which I didn't have. I used half shredded Colby and half Cheddar-Jack, but I'm betting the Swiss would be the best. This was good with Fried Chicken.