RECIPE FROM "SANDY'S
Ham and Macaroni Salad
(This type of simple, old-fashioned salad evolved in the South long before Americans ever heard the word "pasta". Today it might be looked "down" upon by sophisticated cooks, but it is still the perfect salad to take to a potluck dinner, serve at a club meeting or a buffet lunch.)
1 cup packaged dried wagon wheel or elbow macaroni
1-1/2 cups cubed fully cooked ham (8 ounces)
4 ounces Monterey Jack or cheddar cheese, cut into cubes (1 cup)
1 cup frozen peas
1 stalk celery, thinly sliced (1/2 cup)
1/4 cup finely chopped onion
2 tablespoons diced pimiento
1/2 cup mayonnaise or salad dressing
1/4 cup sweet pickle relish or chopped sweet pickle
1 to 2 tablespoons milk (optional)
8 cherry tomatoes, halved
Fresh parsley sprig (optional)
1 cup Special Salad Dressing (recipe below)
Cook pasta according to package directions. Drain pasta; rinse with
cold water. Drain again.
In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion, and pimiento. Toss gently to mix.
In a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, milk, and pepper.
Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 to 24 hours.
Just before serving, stir in milk, if necessary. Spoon pasta mixture onto green leaves of lettuce and garnish with parsley and cherry tomatoes.
In a large mixing bowl, combine the macaroni, ham, cheese, eggs, onion, celery, and pickle relish, and toss to mix well.
Add the dressing, stir until well blended and cover with plastic wrap. Chill until ready to serve.
Serve on a salad plate. Spoon salad onto large green lettuce leaves and garnish with cherry tomatoes.