Creamy, Cheesy Pasta Salad

By kimvess

Ingredients

• 1 (8 ounce) package elbow macaroni, cooked according to package directions and drained
• 3 dill pickles, finely chopped
• 3 hard-boiled eggs, finely chopped
• 2 cups frozen peas, thawed
• 3 celery ribs, sliced thinly
• 1 ⁄2 medium onion, finely chopped
• 8 ounces sharp cheddar cheese, diced into 1/4 inch cubes
• For the Dressing
• 1 cup mayonnaise (can use low-fat Hellmann's or Kraft)
• 1 ⁄2 cup milk
• 1 ⁄4 cup sugar or 1⁄4 cup Splenda sugar substitute
• 1 ⁄4 cup cider vinegar
• salt and pepper

Preparation

Step 1

Gently toss all the salad ingredients together in a large bowl.

Set aside.

For the dressing, combine the mayonnaise and milk.

Then add the sugar and vinegar.

Stir well, and season with salt and pepper to taste.

Pour the dressing over the salad, and toss gently to combine.

Refrigerate at least 2 hours Overnight is even better.