1 lb. box elbow macaroni
3/4 c. sweet onion, chopped
1/2 c. pickle relish
3/4 c. pimientos, diced
1/2 c. black olives, chopped
3/4 c. celery, chopped
1 c. shredded cheddar cheese
1 c. dried cranberries, sweetened
1 1/2 c. vegennaise or mayonnaise
1/2 tsp. granulated onion
1/4 tsp. granulated garlic
1/2 tsp. salt (or more to taste)
1/8 tsp. dry dill weed

Cook Macaroni in salted water according to package directions, then drain in colander. In a small bowl, mix mayonnaise, pickles, granulated onion and garlic, dill weed and salt. Combine the remaining ingredients and the mayonnaise mixture.

Cover and refrigerate.

Serve cold.

Note: For Vegans, use Vegennaise and Vegan Cheddar Cheese.

Submitted by: Myra Thornton