1 pkg. seashell macaroni, cooked and drained
1 (15 oz.) can English peas, drained
2 c. grated cheese
3 ribs celery, thinly sliced
1 sm. jar stuffed olives, sliced
2 lg. carrots, grated
1-2 c. mayonnaise

Toss first 6 ingredients until well mixed. Add mayonnaise until moistened to consistency you desire. Refrigerate several hours or overnight. Keeps well in refrigerator.