Vegetable Macaroni Salad - cooking recipe

Ingredients

2 c. uncooked macaroni
1 c. frozen peas
1/2 c. frozen chopped pepper
1/2 c. chopped onion
1/2 lb. cooked ham, diced
2 tomatoes, chopped
1/2 c. sliced mushrooms
3/4 c. Ranch dressing

Preparation

Cook macaroni; rinse and drain.
Cook peas according to directions; drain.
Combine all ingredients and toss gently. Refrigerate 2 to 3 hours.
Serves 6 to 8.