RUBY TUESDAY'S PASTA SALAD (copycat)

SALAD:
8 ounces macaroni, cooked and drained
8 ounces ham, cubed*, about 2 cups
8 ounces sharp Cheddar cheese*, cubed
1 (10 ounce) package frozen peas, cooked and drained
DRESSING:
3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large bowl combine salad ingredients.

In a smaller bowl, mix dressing ingredients. Pour dressing over macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.

Remove from refrigerator 30 minutes before serving. (More mayonnaise or sour cream may be needed.)

*Note: We cut our ham and cheese into quarter-inch cubes.

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