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Ham and Macaroni Salad

1 cup dry wagon wheel or elbow macaroni

1 1/2 cups cubed fully-cooked ham (8 ounces)

4 ounces Monterey Jack or cheddar cheese, cut into cubes

1 cup frozen peas, thawed

1 stalk celery, thinly sliced

1/4 cup finely chopped onion

2 tablespoons diced pimiento

1/2 cup mayonnaise or salad dressing

1/4 cup sweet pickle relish or chopped sweet pickle

Salt and freshly ground pepper to taste

1 to 2 tablespoons milk (optional)

8 cherry tomatoes, halved

Snipped fresh parsley (optional)

1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
2. In a large mixing bowl combine pasta, ham, cheese, peas, celery, onion and pimiento. Toss gently to combine.
3. For dressing, in a small mixing bowl stir together mayonnaise or salad dressing, pickle relish or chopped pickle, salt and pepper. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 4 hours or overnight.
4. Just before serving, stir in milk, if necessary. Spoon pasta mixture into a serving bowl. Arrange cherry tomato halves around edge of bowl. Lightly sprinkle with snipped parsley over top of salad, if desired.

Makes 4 servings.