Macaroni Salad

By cdrier

Ingredients

• 2 lb. uncooked elbow macaroni
• 12 hard-cooked eggs, chopped
• 2-1/2 lb.*Drier's* ham cubed
• 1 pkg. (16 oz.) frozen peas, thawed
• 3 c. sliced celery
• 1 large green pepper, chopped
• 1/2 c. chopped onion
• 1 jar (4 oz.) diced pimientos, drained
• 1 quart more or less mayonnaise to taste

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.