Macaroni Salad

Deselect All

Dressing:

3/4 cup buttermilk

3/4 cup mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

Black pepper to taste

Salad:

3 cups cooked elbow macaroni

1 pound lean, cooked ham, cut into 1/2-inch cubes

2 ribs celery, chopped

1/2 cup peas

1/2 cup chopped sweet pickles

1/2 cup chopped red bell pepper

2 scallions, chopped

Garnish:

Cherry tomatoes