Mexican Macaroni Salad

   Salad
   1 lb. elbow macaroni
   1 ham steak chopped into 1/2" cubes
   sm Pyrex bowl full of cheese cubes 1/4"
   sm Pyrex bowl full of celery chunks 1/4"
   1 peeled carrot, shredded or grated large
   15 oz. canned yellow corn (GRILLED?)
   15 oz can small black olives, chopped
   1 bunch of green onions, chopped 1/4" green part only
   1/4 cup red onion, chopped fine (1/8")
   six rashers of bacon cooked very crisp and chopped
   Lawry's seasoned salt to taste
   garlic powder to taste
   black pepper to taste
   
   Dressing
   8 oz. mayonnaise
   12 ounces plain full fat yogurt (Greek works well)
   2 tablespoons pickled jalapenos
   2 tablespoons pickled jalapeno juice
   juice of 1 lime
   about 1/2 bunch of fresh cilantro
   
   Start the pasta water. Cook the bacon. Chop ham, cheese, celery, olives, green and red onion and bacon. When the water boils, turn it down but keep heat on it. When you're nearly done chopping, turn heat back up to a full boil and add pasta. Set the timer and stir occasionally to keep them from sticking to the bottom of the pan.
   
   Prepare the dressing by adding 8 oz. mayonnaise and 12 oz. yogurt to food processor bowl. Add pickled jalapenos and juice. Add lime juice and cilantro. Process to smooth and creamy.   

   When the pasta is done, drain into colander. Rinse with cold water and then shake thoroughly to get as much water as possible out.
   
   Serve on tostadas if a main dish. Go ahead and gild that lily.