Macaroni Ham Salad

2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham, cubed
1 package (16 ounces) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
1 jar (4 ounces) diced pimientos, drained
4 cups mayonnaise

Cook macaroni according to package directions. Rinse in cold water; drain and cool completely.

Place in a large bowl; stir in remaining ingredients. Cover and refrigerate for at least 3 hours. Makes 34 (1-cup) servings.