Ingredients
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
Preparation
Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
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.
