This pasta salad would be great for summer cookouts, potlucks or to keep in the fridge for "take to work lunches."
You can add your own favorite combinations of vegetables. I used green peas, diced green bell peppers and cherry tomatoes.
1 envelope Hidden Valley Spicy Ranch dressing prepared according to package directions
16 oz. box Ditalini pasta, cooked according to package directions, drained and rinsed with cool water
1 cup diced cooked ham
1 cup frozen green peas, thawed
1/4 cup diced green bell pepper
salt and pepper to taste
1/4 cup finely shredded cheddar cheese
thinly sliced chives for garnish
Combine all ingredients and refrigerate until ready to serve.