1 c. shredded Cheddar cheese
1 (7 oz.) pkg. macaroni shells or rings
1 (6 1/2 oz.) can tuna, drained
1 (4 1/2 oz.) jar pimento stuffed olives, drained and sliced
3 lg. stalks celery, chopped
1/2 to 3/4 c. mayonnaise or salad dressing
2 tsp. lemon juice
1/4 c. onion, chopped
1/2 tsp. salt

Cook macaroni as directed on package; drain. Rinse with cold water. Toss together all the ingredients. Cover and refrigerate at least 1 hour before serving. Serves 8.