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Garden Ham Pasta Toss
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3 cups water

2 cups uncooked dried rotini (corkscrew or pasta twists)

6 ounces small new potatoes, cut into 1/4-inch wedges

1 medium yellow summer squash, cut into eighths lengthwise, cut into 1-inch pieces

1 1/2 cups fresh snap pea pods, tips and strings removed

3 tablespoons Land O Lakes® Butter

4 ounces (1 cup) cooked ham, cut into thin strips

1 tablespoon chopped fresh dill  

1 tablespoon fresh lemon juice

1/2 teaspoon salt

 *Substitute 1 1/2 teaspoons dried dill weed.

How to make

  1. STEP 1

    Bring water to a boil in 4-quart saucepan; add rotini. Cook over high heat 3 minutes. Add potatoes and squash; continue cooking 5 minutes. Add snap peas; continue cooking 1-2 minutes or until vegetables are tender. Drain.

  2. STEP 2

    Melt butter in same pan until sizzling. Add ham, dill, lemon juice and salt; cook, stirring occasionally 1-2 minutes or until heated through. Add cooked vegetables and pasta mixture to same pan; mix lightly. Serve immediately.

Tip #1

Left over salad can be reheated as necessary.

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