Ingredients:
1 lb elbow macaroni ( cooked, drained and cooled)
6 ounces monterey jack cheese ( cubed)
3 green onions ( green part only, chopped)
3 dill pickles ( diced)
1 (3 ounce) cans sliced black olives ( drained)
1 cup frozen peas ( thawed and drained)
1 1/2 cups mayonnaise
1 (1 ounce) envelope Italian salad dressing mix
Directions:
In a small bowl whisk together the mayo and dressing mix until very well blended. I.
n a large bowl gently mix the other ingredients, then add the dressing, tossing together until well coated.
Refrigerate until chilled through.
*Tip: There should be about the same amount of cheese, pickles, green onions, olives and peas. I mix these with the pasta to see if it *looks* right before adding the sauce.
Servings: 10-15
Time preparation: 15 min.
Time total: 30 min.