2 c. spiral macaroni
1/2 c. thinly sliced carrots
1 can (17 oz.) sweet peas
1/4 c. diced pimento
1 c. (4 oz.) shredded cheddar cheese
1 c. chopped green pepper
1/2 c. salad dressing or mayonnaise
1/2 c. dairy sour cream
1 tsp. dill weed

Cook macaroni to desired doneness as directed on package. Drain and rinse under cold water. In salad bowl, layer macaroni, carrots, peas, pimento, cheese and green pepper.

In small bowl, combine salad dressing, sour cream and dill weed; mix well.

Spread evenly over top of salad to seal. Cover and refrigerate several hours or overnight. Toss gently before serving.

Makes 10 to 12 servings. (190 calories per serving.)