Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and dice.
In a large serving bowl, toss together the pasta, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, and wing sauce. Stir until well blended. Add the diced eggs. My children prefer when I mix everything in the food processor(so they don't see the eggs and green onions).
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.
Pesto with Arugula Ingredients
1 1/2 cups baby arugula leaves
1 1/2 cups fresh basil leaves
2/3 cup pine nuts
8 cloves garlic
1 (6 ounce) can black olives, drained
3/4 cup extra virgin olive oil
1/2 lime, juiced
1 teaspoon red wine vinegar
1/8 teaspoon ground cumin
1 pinch ground cayenne pepper
salt and pepper to taste
Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Amount Per Serving Calories: 191 | Total Fat: 19.4g | Cholesterol: 0mg