2 Pounds Macaroni And Ham Salad

• 3 c. uncooked elbow macaroni (12 oz.) Creamettes
• 1/2 c. Italian salad dressing (clear, not creamy)
• 1/3 c. sliced green onions
• 1 1/2 c. cubed or diced ham (o.k. to use 1 pkg. sliced ham)
• 4 hard-cooked eggs, chopped
• 1 c. finely chopped celery
• 1/4 c. finely chopped green pepper (optional)
• 2 Tbsp. chopped pimento (optional)
• 1 Tbsp. powdered chicken stock base (Herb-Ox chicken flavor instant bouillon)
• 1/2 tsp. garlic salt
• pepper to taste
• 1 1/2 c. mayonnaise (more, if desired)

1. Cook macaroni until almost tender.
2. Rinse under cold water and drain.
3. Add Italian dressing and green onions.
4. Toss lightly. Cover; refrigerate for several hours.
5. In a very large bowl, combine macaroni mixture, ham, eggs, celery, green pepper, pimento and seasonings.
6. Add mayonnaise and blend.
7. Transfer to a clean glass 9 x 13-inch pan.
8. Cover and refrigerate.

elbow macaroni, italian salad dressing, green onions, ham, eggs, celery, green pepper, pimento, powdered chicken, garlic salt, pepper, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=610444 (may not work)