>From the Pillsbury website...

~~~~~

Pasta and Egg Salad

Prep Time: 30 min ; Start to Finish: 1 hr 30 min 

Makes: 6 (1­cup) servings  

Make an everyday favorite easily when you've got leftover ham and hard cooked 
eggs.


3eggs
7oz. (2 cups) uncooked small shell macaroni
2cups Green Giant Select® Frozen Broccoli Florets 
1 1/2cups cubed cooked ham
1/4cup chopped celery
3/4cup purchased Caesar salad dressing



1 .  Place eggs in small saucepan; cover with cold water. Bring to a boil. 
Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over 
eggs to stop cooking. Peel eggs; coarsely chop.
2 .  Meanwhile, cook macaroni to desired doneness as directed on package, 
adding broccoli during last 5 minutes of cooking time. Drain; rinse with cold 
water to cool. Drain well.
3 .  In large bowl, combine eggs, cooked macaroni, broccoli and all remaining 
ingredients; mix well. Refrigerate at least 1 hour before serving.



--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
~~~~~ 
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