1/2 lb. elbow macaroni salad
1 c. shredded carrot
1/4 c. minced onion
1/2 c. black olives (quartered)
1/2 c. Italian salad dressing
1 pkg. (10 oz.) frozen peas, blanched
1/2 c. Cheddar cheese, diced
1 tsp. salt

Cook macaroni, drain and chill. Chill cooked peas. Combine chilled macaroni, peas, carrots, onions, cheese, olives, salt and pepper. Toss until well mixed and then add salad dressing and toss again. Serves 8 (3/4 cup each).