Pass it at a potluck, unwrap it at a picnic or bust it out at a barbecue; this easy macaroni salad is perfect as a side for the summer grilling season.

Ingredients

• 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

Directions

1. Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.
2. Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours.