6 oz. macaroni twists, cooked as directed
1 can (3 oz.) sliced mushrooms
1 c. frozen green peas
1 c. ham, cut into strips
2 tomatoes, chopped
1 1/4 c. Ranch salad dressing
1/2 c. diced green pepper
Spinach leaves

Bring mushrooms and broth to boil in 10 inch skillet. Add peas. Cover and cook 3 minutes. Uncover and add ham. Heat and stir until broth is absorbed and peas are tender-crisp.

Toss cooked macaroni, green pepper and tomatoes with salad dressing. Stir in mushroom-pea-ham mixture. Chill. Turn into salad bowl or platter lined with spinach leaves. Makes 6-8 servings.