1 (7 oz.) pkg. elbow macaroni
1 (17 oz.) can sweet peas, drained
1 c. diced Cheddar cheese
1 c. diced ham
1 c. diced celery
1/3 c. mayonnaise (more if needed)
1 tbsp. salad oil
2 tbsp. vinegar
1 tbsp. diced onion
1/2 tsp. seasoned salt
1/4 tsp. seasoned pepper

Cook macaroni according to package directions, adding 1 tablespoon butter to the water. Drain, do not chill. While still hot, drizzle with oil and vinegar. Add onion, seasoning, toss well. Gently mix in ham, peas, celery and cheese, blending with mayonnaise chill thoroughly before serving. May be divided in half for smaller salad.