1 (10 oz.) pkg. elbow macaroni
2 tbsp. Italian dressing
1 tsp. onion, grated
3 med.-sized tomatoes, peeled, chopped & salted
1 (3 oz.) bottle stuffed olives, sliced
4 oz. cheddar cheese, grated
3/4 c. mayonnaise
Dash of cayenne pepper

Cook macaroni according to package directions. Drain. Place in container. Sprinkle with Italian dressing and add onion. Let cool. Add tomatoes, olives and cheese. Stir gently. Add mayonnaise and cayenne pepper. Keep refrigerated. Serves 4 to 6.