Ham and Macaroni Salad

ham and macaroni salad


1  cup packaged dried wagon wheel or elbow macaroni
1-1/2  cups cubed fully cooked ham (8 ounces)
4  ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1  cup frozen peas
1  stalk celery, thinly sliced (1/2 cup)
1/4  cup finely chopped onion
2  tablespoons diced pimiento
1/2  cup mayonnaise or salad dressing
1/4  cup sweet pickle relish or chopped sweet pickle
1 to 2  tablespoons milk (optional)
    Dash pepper
8  cherry tomatoes, halved 
    Fresh parsley sprig (optional)


Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again. In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss gently to mix.

For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, milk, and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.

Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl. Arrange cherry tomato halves around the edge of bowl. If desired, garnish with parsley. Makes 4 main-dish servings.


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