Name: Easy Macaroni Salad
Prep time: 15 min
Yield: 34 servings
Ingredients: 2 pounds uncooked elbow macaroni; 12 hard-boiled large 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

Pass it at a potluck, unwrap it at a picnic or bust it out at a barbecue; this easy macaroni salad is perfect as a side for the summer grilling season.

Ingredients

2 pounds uncooked elbow macaroni

12 hard-boiled large 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

Instructions

1 Cook the pasta

2 Cook the macaroni according to the package directions. Once the noodles are tender, rinse them in cold water to stop the cooking. Drain and cool the pasta completely. Editor's Tip: Ensuring that your pasta is fully cooled before assembling the salad will help the dressing adhere to the pasta and coat it evenly.

3 Toss and chill the salad

4 Place the pasta in a large bowl. Stir in the remaining ingredients until the salad is blended. Cover and refrigerate the pasta salad for at least three hours to allow the flavors to meld.