8 oz. elbow macaroni (2 c.), cooked per pkg. directions, drained well
8 oz. low fat turkey ham, cut into 1/2 inch cubes (2 c.)
8 oz. sharp Cheddar cheese, cut into 1/2 inch cubes
1 pkg. (10 oz.) frozen green peas, thawed, drained
3/4 c. lite dairy sour cream, or more as needed
3/4 c. lite Miracle Whip or mayonnaise, or more as needed
1 tbsp. lemon juice
1/4 c. Parmesan cheese
2 tsp. leaf tarragon, crumbled
1/2 tsp. salt
1/2 tsp. white pepper

GARNISHES (optional) :
1 pkg. (8 slices) sandwich size slices low fat cold cuts
1 pkg. (8 slices) American cheese
8 cherry tomatoes
1/2 head curly chickory or leafy lettuce, washed and dried

1. Combine cooked macaroni, ham, cheese cubes and peas in large bowl.

2. Combine sour cream, Miracle Whip, lemon juice, Parmesan, tarragon, salt and pepper in bowl; stir to mix well.

3. Pour dressing over macaroni; toss to blend well. Cover. Refrigerate several hours or overnight.

4. Remove salad from refrigerator 30 minutes before serving time. Toss gently to mix well.

5. Add additional 1/2 cup sour cream and 1/2 cup Miracle Whip if salad seems too dry.

6. Prepare garnishes, if using: Lay cold cut slices on flat surface; cover with cheese slices. Shape each into a cone. Place cherry tomato in center of each.

7. To serve: Arrange chickory on platter or shallow salad bowl. Mound salad on top. Arrange cones around outside of platter or bowl.