For posterity's sake, before my newspaper clipping disintegrates. According to the newspaper clipping, this is originally from the 1997 cookbook "Desperation Dinners!" I've been making this for about 2 years, and it's always a hit.

Start to finish: about 20 minutes.
Serves 2 as an entree or 4 as a side dish (I often double it to feed our whole family).

• 1 cup dry elbow macaroni


• 1/4 cup "light" mayonnaise (we usually use regular mayo, but the recipe calls for light)


• 1 tablespoon Dijon mustard (we usually use yellow mustard, more kid-friendly)


• 1/4 tsp onion powder


• 1/8 tsp ground black pepper, or more to taste


• 1/2 cup finely chopped cooked ham (either leftover ham from a different meal, or deli ham)


• 1/2 pint grape tomatoes, cut in half


• 1 large celery stalk, finely chopped


• 1/2 cup shredded cheddar cheese

1. Cook pasta according to package directions. Rinse with cold water and drain well.
2. While the pasta is cooking, combine remaining ingredients in a medium bowl.
3. Add drained pasta and stir well. Serve over lettuce leaves if desired.