A classic party, picnic or potluck salad. Wagon wheel or elbow macaroni, cubes of cooked ham and Monterey Jack cheese, sliced celery, pimiento and peas are tossed in sweet pickle and mayonnaise dressing. A great use for leftover holiday ham, too!

Ham and Macaroni Salad

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)

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion and pimiento. Toss gently to combine.
3. 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.
4. 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.

Makes 4 servings.