INGREDIENTS

• 4 cups elbow macaroni pasta, uncooked
• 1/3 cup sour cream
• 3/4 cup mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons granulated sugar
• 1 ½ teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 6 ounces HORMEL® CURE81® Diced Ham
• ¼ medium red onion, minced
• 2 celery stalks, diced
• ¾ cups frozen green peas, thawed
• 2 tablespoons fresh dill leaves, chopped
• ½ cup chopped fresh parsley leaves