- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 1 tablespoon milk, or more to taste
- salt and ground black pepper to taste
- 1 (16 ounce) package farfalle (bow-tie) pasta
- 8 ounces cooked ham, cut into 1-inch cubes
- 8 ounces Cheddar cheese, cut into 1-inch cubes
- 1 cup frozen peas, thawed
- 1/2 cup minced onion
- 1 stalk celery, thinly sliced
- 2 tablespoons diced pimento
- Whisk mayonnaise, pickle relish, and milk in a bowl until combined; season with salt and black pepper. Chill in refrigerator while preparing remaining ingredients.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a large bowl.
- Gently stir ham, Cheddar cheese, peas, onion, celery, and pimento into pasta. Pour mayonnaise mixture over pasta mixture and toss to evenly coat.
- Cover the bowl with plastic wrap and refrigerate 4 hours to overnight.