Primo Pasta Salad

• Salad:
• 1 (16 ounce) package rotini pasta
• 3 hard-boiled eggs, chopped
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup diced fully cooked ham
• 1/2 cup diced cooked shrimp
• 1/2 cup frozen green peas, thawed
• 1/2 cup small Cheddar cheese cubes
• 1/2 cup small Monterey Jack cheese cubes
• 1/3 cup diced dill pickle
• 1 (2.25 ounce) can sliced black olives, drained
• Dressing:
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons white sugar
• 1/2 (1 ounce) package ranch dressing mix, or to taste (optional)
• 1 tablespoon mustard
• 1 dash hot pepper sauce (such as Tabasco(R)), or to taste
• salt and ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until completely cooled; drain.
2. Mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, Cheddar cheese, Monterey Jack cheese, pickle, and olive together in a large bowl.
3. Whisk sour cream, mayonnaise, apple cider vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
4. Drizzle dressing over salad and toss to coat. Cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. Stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

salad, rotini pasta, eggs, hearts, celery, red bell pepper, red onion, fully cooked ham, shrimp, frozen green peas, cheddar cheese, small monterey, dill pickle, black olives, dressing, sour cream, mayonnaise, apple cider vinegar, white sugar, mustard, pepper, salt

Taken from www.allrecipes.com/recipe/233387/primo-pasta-salad/ (may not work)