Savannah Blitz Salad

• 16 ounces of quality pene pasta.
• 1 teaspoon salt.
• 1 teaspoon olive oil.
• 1 medium green pepper, cleaned and chopped into small pieces.
• 1 small jar green olives with pimento, slice each olive into 3 pieces.
• Fresh dill, to taste, chopped.
• Mayonaisse, about 1/4 cup.
• 2 cups cheddar cheese, chopped in 1/4" blocks, medium not sharp cheese (I use a popular cheddar made in the Pacific Northwest.)

1. Bring water to a boil in large 4 quart pot. Add salt and olive oil to water, add pasta. Cook pasta al dente. Drain pasta. Place pasta in large serving dish. Add mayonaisse, stir to cover pasta. Add cheese, stir to spread evenly - some of the cheese will melt. Add and stir in green pepper, olives and fresh dill. Add more mayonaisse if desired. Salt to taste. Cover serving dish and refrigerate until ready to serve.
2. Great crowd pleaser. Popular at summer outings, taligating parties and picnics.

pasta, salt, olive oil, green pepper, green olives, dill, mayonaisse, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/savannah-blitz-salad-50002914 (may not work)