Ham and Macaroni Picnic Salad

 

4

cups uncooked elbow macaroni (16 oz)

1

cup diced cooked ham

1

cup sliced celery

1/2

cup chopped green onions

1/4

cup sweet pickle relish

1

jar (2 oz) diced pimientos, drained

4

hard-cooked eggs, chopped

1

cup salad dressing or mayonnaise

2

tablespoons yellow mustard

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
• 2 In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
• 3 In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.