Cheddar-Pasta Toss

• 1 1/2 c. uncooked tri-colored rotini
• 1/2 (10 oz.) pkg. frozen English peas
• 1 c. julienne strips cooked ham
• 1 (8 oz.) pkg. Cheddar cheese, cut into 3/4-inch cubes
• 1/2 c. chopped celery
• 1/2 c. sliced ripe olives
• 3 green onions, chopped
• 1/4 c. plus 2 Tbsp. mayonnaise
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• 1/8 tsp. dried whole oregano
• 1 (4 oz.) jar sliced pimiento, drained
• lettuce leaves

1. Cook rotini according to package directions; drain.
2. Rinse with cold water; drain again.
3. Cook peas according to package directions; drain well.
4. Combine pasta, peas and next 5 ingredients in a large bowl; toss gently.

rotini, peas, julienne strips cooked ham, cheddar cheese, celery, olives, green onions, mayonnaise, red wine vinegar, olive oil, garlic powder, pepper, oregano, pimiento, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065104 (may not work)