HAM AND MACARONI PICNIC SALAD

FOR THE SALAD:
16 ounces {4 cups} uncooked elbow macaroni
1 cup diced cooked ham
1 cup sliced celery
1/2 cup chopped green onions
1/4 cup sweet pickle relish
1 jar diced pimientos, drained
4 hard-cooked eggs, chopped
FOR THE DRESSING:
1 cup salad dressing or mayonnaise
2 tablespoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water to cool.

In large bowl, combine cooked macaroni, ham, celery, onions, pickle relish, and pimientos.

In small bowl, combine all dressing ingredients; blend well. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.

INGREDIENT SUBSTITUTION:
For a subtle flavor variation, use dill pickle relish in place of the sweet pickle relish.

HEALTHY HINT:
To reduce the fat in this salad, use diced cooked turkey ham, reduced-calorie salad dressing, and only 2 eggs.

MAKE-AHEAD TIP:
Make this salad up to 24 hours in advance. Tightly cover and store it in the refrigerator.

Servings: 8
Source: Pillsbury Classic Cookbooks - June 1998