Ingredients Jump to Instructions ↓

  1. 1 cup dry wagon wheel or elbow macaroni

  2. 1 1/2 cups cubed fully-cooked ham (8 ounces)

  3. 4 ounces Monterey Jack or cheddar cheese, cut into cubes

  4. 1 cup frozen peas, thawed

  5. 1 stalk celery, thinly sliced

  6. 1/4 cup finely chopped onion

  7. 2 tablespoons diced pimiento

  8. 1/2 cup mayonnaise or salad dressing

  9. 1/4 cup sweet pickle relish or chopped sweet pickle Salt and freshly ground pepper to taste

  10. 1 to 2 tablespoons milk

  11. 8 cherry tomatoes, halved Snipped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.


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