1 1/2 c. (6 oz.) elbow macaroni or shells, uncooked
3/4 c. mayonnaise
1/2 tsp. dry mustard
2 lg. tomatoes, cut into wedges
1 (4 oz.) pkg. sliced pepperoni, halved
1 c. Cheddar cheese, cut into 1/4-inch cubes
1/2 c. chopped green pepper
2 tbsp. chopped onion
1/4 c. chopped ripe olives

Cook elbow macaroni or shells according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.)

Combine mayonnaise and mustard in large bowl; blend well. Add cooled elbow macaroni or shells, tomato wedges, pepperoni, cheese, green pepper, onion and celery; mix lightly. Place in a lettuce-lined bowl and garnish with ripe olive halves. Cover and chill. 8 servings.