MACARONI SALAD WITH HAM AND PEAS

1 pound elbow macaroni
1 (8-ounce) piece cooked ham
2 celery ribs
3/4 cup packed fresh parsley leaves
1 cup frozen tiny peas
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons milk plus additional if necessary
1/2 cup dried currants

Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni.

Cut ham and celery into 1/4-inch dice and chop parsley.

Cook macaroni in boiling water 5 minutes, or until just tender (using package instructions as a guide), adding peas to cook for last 2 minutes.

In a colander drain macaroni and peas and rinse under cold water. Drain macaroni and peas well.

In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk. Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well.

Salad may be made 2 days ahead and chilled, covered. If salad looks dry, toss with additional milk before serving. Serve salad at room temperature or chilled.

Makes 8 servings
Source: Gourmet magazine, August 1997