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Egg & Ham Macaroni Salad

Created by KittenCal on September 14, 2011

1 pound dry elbow pasta
12 large eggs (hard-cooked, chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)
Ham (cook and cubed, use as much ham as you like)
1 cup peas (frozen, thawed)
1 celery stalk, diced
1/2 green bell pepper, chopped

6 to 8 large green onions, chopped
1/2 jar (4 ounce) diced pimientos, drained
2 cups mayonnaise (Hellman’s mayonnaise)
1 teaspoon garlic powder
1 tablespoon dry ranch seasoning mix, to taste (Hidden Valley, start with 1 tablespoon)
Seasoned salt and fresh ground black pepper, to taste

Step 1: Cook macaroni according to package directions; rinse in cold water then drain and cool completely; then transfer to a large bowl.
Step 2: Mix in 6 chopped hard-boiled eggs with next 6 ingredients.
Step 3: In a bowl whisk the mayonnaise with garlic powder and dry ranch dressing mix (start with 1 tablespoon of dry ranch dressing mix and add in more to taste) pour over the salad mixture and toss to combine.
Step 4: Season with salt and pepper to taste.
Step 5: Place the remaining 6 sliced egg halves on top of the salad, then cover and refrigerate for at least 4 hours or more before serving.