Salad: Comfort Food Diet Macaroni Salad

By pavaldez

Ingredients

• 2 pounds uncooked elbow macaroni
• 12 hard-cooked eggs, chopped
• 2-1/2 pounds fully cooked ham, cubed
• 1 package (16 ounces) frozen peas, thawed
• 3 cups sliced celery
• 1 large green pepper, chopped
• 1/2 cup chopped onion
• 1 jar (4 ounces) diced pimientos, drained
• 4 cups mayonnaise

Preparation

Step 1

Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.

Place in a large bowl; stir in remaining ingredients.

Cover and refrigerate for at least 3 hours.

Yield: 34 (1-cup) servings.