1 1/2 c. sm. macaroni
1/2 c. frozen peas
1 c. creamy style dressing
1 chopped green pepper
1/4 c. cubed dill pickle
1/2 tbsp. grated onion
1 grated carrot
1 finely chopped stalk celery
1 jar drained, chopped pimento

Cook macaroni until almost tender, add peas and then drain and rinse with cold water. Add creamy dressing and let marinate for short time. Add rest of ingredients. Let marinate in refrigerator for several hours or overnight. Before serving, add mayonnaise as needed to make moist. Yield 8 to 10 servings.