Pineapple and Ham Pasta Salad

This is my favorite cold pasta salad. I'll eat it every day, every meal, until its gone. I love the dill and add more than the recipe suggests. This will feed an army. The number of servings is set at 8 but it seems more to me. I usually half the recipe unless I'm doing it for a potluck or company. Refrigeration time is not included in preparation or cook time. From Brand Name Recipes Cookbook.

• Ready In: 33 mins
• Serves: 8

Ingredients

• 1 (20 ounce) can pineapple tidbits
• 1  lb cooked ham, diced
• 1  red bell peppers or 1  green bell pepper, seeded and diced
• 2  cups  frozen peas, thawed
• 2  cups celery, diced
• 8  ounces elbow macaroni, cooked
• 1 1⁄4 cups Hellmann's mayonnaise
• 1  tablespoon vinegar
• 1  teaspoon onion powder
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon dried dill weed

Directions

1. Drain pineapple. In large bowl, combine pineapple, ham, red pepper, peas, celery and macaroni. To make dressing, in 1 quart measure, combine mayonnaise, vinegar, onion powder, black pepper and dill weed. Stir dressing into pineapple mixture. Refrigerate 3 to 4 hours before serving to allow flavors to blend.