Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Ham and Macaroni Salad




Source of Recipe


CD Kitchen


List of Ingredients




1 cup dry 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 frozen peas, thawed
1 stalk celery, thinly sliced
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
Salt and freshly ground pepper to taste
1 to 2 tablespoons milk (optional)
8 cherry tomatoes, halved
Snipped fresh parsley (optional)


Recipe



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.