Ham & 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.

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