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Easy Macaroni Salad

This hearty pasta salad is sure to please appetites of all ages—and it serves a lot of folks! —LaVerna Mjones, Moorhead, Minnesota
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    34 servings


  • 2 pounds uncooked elbow macaroni
  • 12 hard-boiled large eggs, chopped
  • 2-1/2 pounds fully cooked ham, cubed
  • 1 package (16 ounces) frozen peas, thawed
  • 3 cups sliced celery
  • 1 large green pepper, chopped
  • 1/2 cup chopped onion
  • 1 jar (4 ounces) diced pimientos, drained
  • 4 cups mayonnaise


  • 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.
Nutrition Facts
1 cup: 380 calories, 26g fat (4g saturated fat), 102mg cholesterol, 615mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 13g protein.

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