Ditalini Salad with Salami

1 cup of cooked ditalini or other short macaroni
1/2 cup of chopped green pepper
1/4 cup of chopped celery
1/2 cup of salami strips
2 sweet pickles, finely chopped
1/2 cup of frozen peas
1/2 cup of mayonnaise
3 tablespoons of milk
1 tablespoon of lemon juice
salt and pepper to taste
A pinch of cayenne pepper
2 hard boiled eggs, shelled and quartered
2 medium tomatoes, quartered
2 tablespoons of chopped parsley

Combine macaroni, green pepper, celery, salami, and pickles in mixing bowl.
Cook peas according to package directions, under-cooking them slightly; drain and cool. Add peas to macaroni mixture.
Combine mayonnaise, milk, and lemon juice. Season with salt, pepper and cayenne pepper. Pour mayonnaise over macaroni mixture; mix gently. Refrigerate until well chilled.
To serve, garnish macaroni salad with eggs and tomatoes. Sprinkle with parsley. Serves 4