Creamy Shells and Cheese Salad

The best pasta salad I've had! My mother-in-law's recipe, improved! This is always a hit when I have company over. It definitely tastes better the next day, and keeps well in the fridge! I vary the types of peppers I put in it (orange, yellow, red all add nice colors). I also use different cheeses, my favorite is smoked mozzarella.

• Ready In: 15 mins
• Serves: 8-12

Ingredients

• 2  cups  uncooked small shell pasta
• 1 1⁄2 cups  cubed cooked ham
• 1  cup  cubed cheese
• 1⁄2 cup  diced celery
• 1⁄3 cup green pepper
• 1  medium red onion, diced
• 1⁄4 cup  relish, sweet or 1⁄4 cup dill

• dressing

• 1 1⁄2 cups Miracle Whip
• 1 1⁄2 tablespoons yellow mustard
• 1⁄2 teaspoon salt
• 1⁄2 cup milk

Directions

1. First cook, drain, and cool the shells.
2. Add ham, cheese, peppers, celery, onion, and relish.
3. In a 2 cup measure, combine Miracle Whip, mustard, salt and milk (fill with milk to 2 cup line).
4. Whisk dressing ingredients and pour over pasta mix.
5. Chill and refrigerate. For best taste let set for at least 4 hours.