I fix this classic pasta salad for every summer get together. It serves a big crowd, but you can easily scale down the recipe.
2 lbs. uncooked elbow macaroni
12 hard cooked large eggs, chopped
2 1/2 fully cooked ham, cubed
1 pkg. (16.oz) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped green onion
1 jar (4 oz) diced pimientos, drained
4 cups mayonnaise
Salt and Pepper to taste
1. Cook macaroni according to the package directions. Rinse in cold water, drain and cool completely.
2. Place in a large bowl, stir in remaining ingredients. Cover and refrigerate for at lease 3 hours.