Macaroni Salad with Peas and Ham

• 3/4 pound large elbow macaroni
• 1 6-ounce piece of ham, cut into 1/3-inch cubes (about 3/4 cup)
• 1 red bell pepper, chopped
• 3/4 cup frozen petite peas, thawed
• 3/4 cup chopped celery
• 1/3 cup chopped shallots
• 1/3 cup chopped fresh Italian parsley
• 2 1/2 tablespoons white wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons Dijon mustard
• 6 tablespoons extra-virgin olive oil

1. Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Drain; rinse with cold water and drain well.
3. Place macaroni in large bowl.
4. Add ham, bell pepper, peas, celery, shallots and parsley.
5. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil.
6. Season dressing with salt and pepper.
7. Toss salad with dressing.
8. Cover; chill at least 2 and up to 6 hours, tossing occasionally.
9. Serve salad cold or at room temperature.

elbow macaroni, ham, red bell pepper, frozen petite peas, celery, shallots, fresh italian parsley, white wine vinegar, lemon juice, mustard, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/macaroni-salad-with-peas-and-ham-103489 (may not work)