9 ounces cheese-filled tortellini, cooked and cooled
1 c. diced (cubed) ham
3/4 frozen baby peas, thawed*
1/2 c. Swiss cheese, cubed
2 T. minced green onions
1 T. minced parsley
2 c. prepared Hidden Valley Ranch Original Salad Dressing** (1 package Ranch salad dressing)
How to make it
Prepare your dressing and set aside.
Toss all ingredients together in a bowl.
Pour dressing over ingredients and toss to coat evenly. Chill until ready to serve.
*I prefer to use cut up snap peas (normally) in place of the frozen peas. You can use whichever you prefer, I just like the little bit of crunch from the snap peas in the salad. Unfortunately, my store was out. Hear that quite often don’t you? Dang small towns.
**To make the dressing I use 1/2 c. milk and 1/2 c. buttermilk and 1 c. mayo, it’s just a personal preference but, I think it really adds to the dish. In fact, people ask what the “secret” dressing is…lol!
Double or triple recipe depending on crowd size. This batch was quadrupled and filled a roaster pan to the brim.