1 lb. spaghetti, cooked and drained
3 (2 oz.) jars pimientos, diced
2 green peppers, diced
1 onion, diced
2 (4 oz.) pkgs. grated Cracker Barrel sharp Cheddar cheese

Cool cooked spaghetti. Add other ingredients and mayonnaise to taste. At least 1 pint as the spaghetti absorbs the mayonnaise. Refrigerate 24 hours before serving.