8 oz pkg elbow macaroni cooked and drained 1 c diced cheddar cheese 1 TBS prepared mustard 1 c mayonaise 1 can peas drained 4 TBS pickle relish 3 TBS pimento cut into strips Salad greens While macaroni is still hot, add cheese, mustard, and 1/2 c mayonaise. Allow to cool. Add remaining ingrediants and other 1/2 c mayoniase. Serve cold on salad greens.
