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Ham And Macaroni Salad


1 cup packaged dried wagon wheel or elbow macaroni
1 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 ( cup)
cup finely chopped onion
2 tablespoons diced pimiento
cup mayonnaise or salad dressing
cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
Pinch of pepper
8 cherry tomatoes, halved
Fresh parsley sprigs (optional)


Serves: 4


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. 

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