Greek Yogurt Ranch Pasta Salad

Created by Angie on March 3, 2017

16 ounces rotini pasta
1 cup GREEK yogurt, I used Stonyfield Organic Greek Yogurt
1/2 cup milk
2 teaspoons ranch seasoning, I used Market Spice Ranch Dressing Mix*
5 -8 oz sharp cheddar cheese, cubed into tiny cubes
1 cup of frozen peas, thawed
15 ounces grape tomatoes or cherry tomatoes, sliced in half (I used red and yellow)
1/2 pound ham, cubed into tiny cubes, I used a smoked Virginia ham

Cook the pasta in salted, boiling water for about 10 minutes or until tender to you liking.
Drain pasta but DO NOT RINSE.
Pour pasta out into a single layer onto a rimmed baking sheet and let cool. Let the pasta cool while you gather the pasta salad ingredients. (Pasta will cool faster in a single layer on the tray)
In a small bowl, whisk together the GREEK yogurt and the milk. Whisk in the ranch seasoning. ** Here is where you'll want to taste it and season as desired. You may want to add more ranch, or add in a few dashes of paprika, salt or pepper. I like for mine to be light and fresh so I stuck with 2 teaspoons of ranch seasoning but I do love adding paprika to it too!
Pour the pasta into a huge bowl. Add in the peas, cheddar cheese, tomatoes and ham. For the ham, I went to the local deli and had them slice me a few thick slices (it was a #9 thickness at my store)
Stir in the GREEK yogurt ranch dressing. Stir well until everything is coated.
Serve cold.

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