1 (8 oz.) pkg. sea-shell macaroni
1 (8 1/2 oz.) can sm. English peas
1 (6 1/2 oz.) can tuna, drained & flaked
1 c. cheddar cheese, diced
1 (2 oz.) jar pimento, drained & diced
1 sm. green pepper, finely diced
2 ribs celery, sliced thin
1/2 c. chopped sweet pickle
1/2 c. mayonnaise
1/4 tsp. pepper

Cook macaroni according to package directions omitting salt; drain. Rinse with cold water and drain. Combine macaroni and remaining ingredients in a large salad bowl; toss gently. Cover salad and chill. Yield: 6 to 8 servings.