1 lb. tri colored ruffled or rotelle macaroni or 1/2 lb. each
Herb & spice or light Italian dressing
Scallions
Mild Cheddar cheese, cubed
Seasoned salt
Parsley
2 diced tomatoes or quartered

Cook and drain pasta. Finely slice scallions. Cube mild Cheddar cheese. Add seasoned salt and parsley to taste. Dice tomatoes or quartered. Add dressing to taste and mix. Refrigerate and mix occasionally.