Ingredients

Makes 8 servings

　　1 pound elbow macaroni

　　an 8-ounce piece cooked ham

　　2 celery ribs

　　3/4 cup packed fresh parsley leaves

　　1 cup frozen tiny peas

　　1/2 cup mayonnaise

　　3 tablespoons fresh lemon juice

　　2 tablespoons milk plus additional if necessary

　　1/2 cup dried currants

　　

Step 1

Fill a 6-quart kettle three-fourths full with salted water and bring to a boil for macaroni. Cut ham and celery into 1/4-inch dice and chop parsley.

　　

Step 2

Cook macaroni in boiling water 5 minutes, or until just tender (using package instructions as a guide), adding peas to cook for last 2 minutes. In a colander drain macaroni and peas and rinse under cold water. Drain macaroni and peas well.

　　

Step 3

In a large bowl whisk together mayonnaise and lemon juice and whisk in 2 tablespoons milk. Add macaroni, peas, ham, celery, parsley, currants, and salt and pepper to taste and toss to combine well. Salad may be made 2 days ahead and chilled, covered. If salad looks dry, toss with additional milk before serving. Serve salad at room temperature or chilled.