1/2 pkg. (3 or 4 oz.) elbow macaroni
1 c. dairy sour cream
1/4 c. sweet pickle relish, drained
1/4 c. chopped green pepper
1/4 c. chopped green onion
3 tbsp. vinegar
2 tsp. prepared mustard
2 c. (8 oz.) cubed cheddar cheese
1 lb. salami or ham, cut in 1/4-inch cubes

Cook macaroni according to package directions; drain and cool. In large bowl, toss cooled macaroni with sour cream, pickle relish, green pepper, onion, vinegar, and mustard. Fold in cheese and salami or ham. Chill to blend flavors. Yield: Approximately 6 cups.