Macaroni salad

                Macaroni salads with cheese and peas are popular all over Texas.

Serves 6 to 8 generously

• 1 pound macaroni, preferably small elbows or shells, cooked and drained
• 6 to 8 ounces (180 to 240 gr) mild or medium cheddar cheese, cut in small cubes
• 1½ cups baby peas, fresh or frozen
• 1 medium green bell Pepper, chopped
• 1 medium onion, chopped
• ¾ cup sweet pickle relish
• ½ cup mayonnaise
• ¼ cup pimientos, chopped
• White Pepper to taste

1. In a large bowl, mix together all the ingrédients, refrigerate the salad,covered, for at least 1 hour to develop the flavors.
2. The salad keeps for several days.

Variation : For additional flavor in this salad, add one or two cloves of garlic, or some  chopped green olives.

BON APPETIT