 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 100 |
|
Whenever I make this traditional pasta salad, hungry guests leave few leftovers. I've been relying on this classic recipe for years.Marna Dunn, Bullhead City, Arizona Ingredients:
5 to 6 pounds fully cooked ham, cubed |
5 to 6 pounds macaroni, cooked and drained |
3 pounds shredded cheddar cheese |
2 bags (20 ounces each) frozen peas, thawed |
2 bunches celery, chopped (about 12 cups) |
2 large onions, chopped (2 to 2-1/2 cups) |
2 cans (5-3/4 ounces each) pitted ripe olives, drained and sliced |
dressing: |
8 cups mayonnaise |
1 bottle (8 ounces) western or french salad dressing |
1/4 cup white vinegar |
1/4 cup sugar |
1 cup half-and-half cream |
1-1/2 teaspoons onion salt |
1-1/2 teaspoons garlic salt |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In several large bowls, combine the first seven ingredients. In a large bowl, combine all the dressing ingredients; pour over ham mixture and toss to coat. Cover and refrigerate until serving. Yield: 100 servings.
|
|