Preparation: 20 minutes. Chilling time: 2 hours. Serves: 4.

8 oz. spiral macaroni
1 tomato, chopped into lg. pieces
6 thin slices pepperoni, halved
1 can (2.2 oz.) stuffed olives, sliced
1 c. frozen peas, thawed
1 green pepper, cut into strips

DRESSING:

3 tbsp. oil
1 tbsp. each wine vinegar & lemon juice
2 tbsp. chopped parsley
1 tsp. each salt & garlic powder
3/4 tsp. dried oregano leaves
1/4 tsp. black pepper
1/3 c. diced cheddar cheese

1. Cook macaroni in boiling salted water until "al dente". Drain well.

2. As pasta cooks, combine tomato, pepperoni, olives, peas and green pepper in large bowl, mixing well. Stir in macaroni.

3. To prepare dressing, combine oil, vinegar, lemon juice, parsley, salt, garlic powder, oregano and pepper. Mix well.

4. Pour dressing over pasta mixture. Toss until well coated.

5. Cover. Refrigerate for at least 2 hours.

6. When ready to serve, add cheese. Toss. Adjust seasonings to taste. Serve.