1 pound small shells
3 hard-boiled eggs, sliced
1 stalk celery, diced small
2 cups diced ham
2 cup frozen peas
1 cup diced cheddar cheese
(I always use extra sharp cheddar)
1/2 cup sour cream
1 1/2 cups Miracle Whip or Mayo of choice
1 tablespoon apple cider vinegar
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery seed
Salt your water well, and bring it to a boil. Cook the noodles until they are al dente. Rinse with cold water and set aside.
Combine the dressing ingredients and stir well.
Stir into the pasta along with the ham, peas, celery, and cheese. Gently fold in the eggs.Chill for several hours before serving.