Ham And Macaroni Salad

Recipe Ingredients

1 cup	237ml	Dry wagon wheel or elbow macaroni
1 1/2 cups	355ml	Cubed fully-cooked ham - (8 ounces)
4 oz	113g	Monterey Jack or cheddar cheese - cut into cubes
1 cup	237ml	Frozen peas - thawed
1		Celery - thinly sliced
1/4 cup	15g / 0.5oz	Onion - finely chopped
2 tablespoons	30ml	Pimiento - diced
1/2 cup	118ml	Mayonnaise or salad dressing
1/4 cup	36g / 1.3oz	Sweet pickle relish or chopped sweet pickle
		Salt and freshly ground pepper to taste
1 tablespoon	15ml	Milk - (optional), up to 2
8		Cherry tomatoes - halved
		Snipped fresh parsley (optional)

Recipe Instructions

Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.

In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion and pimiento. Toss gently to combine.

For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, salt and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 hours or overnight.

Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl. Arrange cherry tomato halves around edge of bowl. Lightly sprinkle with snipped parsley over top of salad, if desired.

Source:
Mrs. Estil Monk

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