Macaroni Salad

1 lb elbow macaroni, cooked, drained and rinsed with cold water
1/2 cup frozen green peas, thawed
4 hard boiled eggs, chopped
4 oz ham steak, cut into 1/2-inch cubes
2 stalks celery, chopped
1 large shallot, finely chopped
2 Tbsp lemon juice
2/3 to 1 cup mayonnaise
2 Tbsp Dijon mustard
3-4 Tbsp sweet pickle relish
4 oz jar chopped pimentos, drained
Salt & Pepper to taste

Place the drained elbows, peas, egg, ham, celery, shallots and lemon juice in a large bowl and mix well.  I another bowl, whisk the mayonnaise, mustard, pickle relish, and pimientos.  Pour over elbow mixture and toss to coat.  Cover and chill in the refrigerator for 2 hours before serving. 

This is a really good pasta dish!  Adapted from a recipe found at http://blogchef.net/category/recipes/.