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Plan ahead there is a 4 hour chilling time before serving
1 pound uncooked elbow macaroni
12 hard-cooked eggs (chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)
fully cooked ham, cubed (use as much ham as you like)
1 cup frozen peas, thawed
1 celery stalk, diced
1/2 green bell pepper, chopped
6-8 large green onions, chopped
1/2 (4 ounce) jar diced pimientos, drained
2 cups Hellman’s mayonnaise
1 teaspoon garlic powder
dry Hidden Valley Ranch seasoning mix, to taste, start with 1 tablespoon
seasoned salt and fresh ground black pepper, to taste
Cook macaroni according to package directions; rinse in cold water then
drain and cool completely; then transfer to a large bowl.
Mix in 6 chopped hard-boiled eggs with next 6 ingredients.
In a bowl whisk the mayonnaise with garlic powder and dry ranch dressing mix (start with 1 tablespoon of dry ranch dressing mix and add in more to taste) pour over the salad mixture and toss to combine.
Season with salt and pepper to taste.
Place the remaining 6 sliced egg halves on top of the salad.
Cover and refrigerate for at least 4 hours or more before serving.
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