Creamy Mexican Pasta Salad

If there is one dish that reminds me of spring picnics and pool parties, it’s this creamy Mexican Wagon Wheel Pasta Salad. It’s versatile and travels well because it can be eaten hot, cold and at room temperature. The creaminess of the Mexican cream offsets the ham and seasoning mix to a perfect combination of flavors.
Don’t limit your pasta preference to wagon wheels.  I’ve prepared this popular pasta in my family with spaghetti and pasta shells as well.  Wagon wheels were a special request by my son.  Besides preparing ranch dressing for you pastas, Hidden Valley Ranch Seasoning Mix makes adds great flavor to pasta meals, dips, soups and stews.  I love to sprinkle it on my baked potatoes as well.  Enjoy!

Ingredients

  • 3 cups wagon wheel pasta
  • 2 tablespoons canola oil
  • 1 garlic clove minced
  • 1/2 onion, chopped
  • 1 cup turkey ham, chopped
  • 2 tablespoons Hidden Valley Ranch Seasoning Mix
  • 3/4 cup frozen peas
  • 1 cup Mexican crema (table cream)
  • 3/4 cup Mexican queso fresco, crumbled

Directions

Cook wagon wheels according to package instructions.  Drain and set aside.
In a large stockpot, heat oil over medium heat.  Add garlic and onion and cook until onion is translucent.  Add chopped ham, frozen peas and seasoning mix. Stir until ingredients are combined.
Add drained pasta, and Mexican crema. Gently stir to combine, lower heat to low and heat about 7 minutes.  Remove from heat, sprinkle crumbled queso fresco and cover.  Let pasta rest for approximately 10 minutes and serve.

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