8 oz. elbow macaroni, cooked, drained and cooled
1 sm. green pepper, seeded and chopped
1/2 c. sliced green onions
1 1/2 c. chopped celery
3 tbsp. chopped dill pickles
2 tbsp. chopped pimiento
4 hard cooked eggs, chopped
1 c. diced sharp Cheddar cheese
1 c. mayonnaise
1 tbsp. vinegar
2 tsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
Paprika and parsley

Combine macaroni, green pepper, green onions, celery, pickles, pimiento, eggs and cheese. Blend mayonnaise, vinegar, mustard, salt and pepper. Toss with salad. Chill thoroughly. Sprinkle with paprika and garnish with parsley. Makes 10 to 12 servings.