1/2 lb. dry, small macaroni
1 cucumber, peeled and chopped
3/4 cup cheddar cheese, cut into 1/4 inch cubes
1 red bell pepper, peeled and diced
1/2 cup sweet pickles, diced
1/2 cup mayonnaise
Salt and pepper to taste
Preparation:
Boil macaroni until al dente. Cool. Combine remaining ingredients and toss well. Refrigerate until well chilled. The flavors combine well the longer the salad is chilled.
Serving Suggestion:
Serve macaroni salad on a bed of lettuce either alone or to accompany a sandwich or main course.
Variation:
This salad is great with tuna, chopped ham, avocado and tomatoes added or just as good if you remove ingredients that you dislike or don’t have. Use your imagination with this salad.
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