Ingredients
2 pounds uncooked elbow macaroni12 hard-boiled large eggs, chopped2-1/2 pounds fully cooked ham, cubed1 package (16 ounces) frozen peas, thawed3 cups sliced celery1 large green pepper, chopped1/2 cup chopped onion1 jar (4 ounces) diced pimientos, drained4 cups mayonnaise
Preparation
Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours.
