24. Macaroni Salad

INGREDIENTS:

1 pound elbow macaroni
1 1/4 cups frozen petite peas or lima beans, thawed
2 celery stalks, thinly sliced crosswise
3 scallions, white and pale-green parts plus 1 inch of dark-green part, thinly sliced diagonally
6 ounces Black Forest ham, or other dry-cured ham, cut into 1/4 inch dice (optional)
1 cup mayonnaise/miracle whip
1/2 cup sour cream
1 tsp white wine vinegar
3/4 tsp sugar
1/4 teaspoon ground nutmeg
freshly ground pepper

DIRECTIONS:

1. Bring a large pot of water to a boil and add salt.  Add macaroni and cook until soft.  Drain and rinse with cold water and drain.  Transfer to a large bowl.  cover with plastic wrap and refrigerate until cool.
2. Toss peas with celery, scallions, and ham in a bowl.  Add to macaroni and toss.
3. Whisk mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 tsp salt; fold into macaroni mixture. Season with salt and pepper. Salad can be refrigerated in an airtight container, up to 3 hours.