Macaroni Salad For 100

Submitted by Smorgas of Borg

5 lbs Fully cooked ham, cubed
5 lbs Macaroni, cooked al dente, drained
3+ lbs Shredded sharp cheddar cheese
2 Bags (20 oz. each) Frozen peas, thawed
2 Bunches Celery, chopped (about 12 ribs)
2 Large red onions, chopped (about 2 1/2 cups)
2 Cans (5 3/4 oz each) pitted ripe olives, drained and sliced


2 Quarts Mayonnaise
8 Ounces Salad dressing ( I prefer Caesar, but french or italian work well also)
1/4 Cup Cider vinegar
1/4 Cup sugar (optional)
1 Cup light cream
1 1/2 teaspoons Onion salt
1 1/2 teaspoons Garlic salt
1 teaspoon Fresh ground black pepper
1 teaspoon Salt (optional, taste before adding the additional salt)

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Combine all dressing ingredients and pour over pasta mixed with other vegetables.

Refrigerate for at least an hour before serving.

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