Ingredients:
• 1 cup dry elbow macaroni
• 1 1/2 cups cubed cooked ham
• 4 oz Monterey Jack or cheddar cheese, cubed
• 1 cup frozen peas, thawed
• 1 stalk celery, sliced thin
• 1/4 cup finely chopped onion
• 2 tablespoons diced pimiento
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish or chopped sweet pickle
• Salt and freshly ground pepper to taste
• 1 1/2 tablespoons milk
• 8 cherry tomatoes, halved
Makes:
4 servings
Directions:
Cook pasta according to package directions. Drain, rinse with cold water and drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion and pimiento.
In a small mixing bowl stir together mayonnaise, pickle, salt and pepper. Pour over pasta mixture. Toss to coat. Cover and refrigerate for at least 4 hours.
If salad appears to be a little dry, stir in milk before serving. Spoon pasta mixture into a serving bowl. Arrange cherry tomato halves on top.
