Ingredients

• 4 oz.(112g.) elbow macaroni
• 1/2 cup green olives, cut in half
• 2 cups cherry tomatoes, cut in half
• 7 oz.(196g.) frozen green peas, thawed and drained
• 4 green onions, sliced
• 1 small red bell pepper, diced
• 7 oz.(196g.) Italian salad dressing
• 1/2 cup cheddar cheese, cubed
• Salt and pepper to taste

How to make Summer Macaroni Salad With Peas directions

• 1

  Bring lightly salted water to a boil and cook elbow macaroni 8 to 10 minutes or until it becomes tender. Drain the pasta.

• 2

  Combine olives, green onions, peas, red bell pepper, tomatoes, cheese, and cooked macaroni in a large bowl. Add salt and pepper to taste.

• 3

  Toss the salad with Italian dressing. Serve.