Angela's Pasta Salad

• 1 lb elbow macaroni (cooked, drained and cooled)
• 6 ounces monterey jack cheese (cubed)
• 3 green onions (green part only, chopped)
• 3 dill pickles (diced)
• 1 (3 ounce) cansliced black olives (drained)
• 1 cup frozen peas (thawed and drained)
• 1 12 cups mayonnaise
• 1 (1 ounce) envelope Italian salad dressing mix

1. In a small bowl whisk together the mayo and dressing mix until very well blended.
2. I.
3. n a large bowl gently mix the other ingredients, then add the dressing, tossing together until well coated.
4. Refrigerate until chilled through.
5. *Tip: There should be about the same amount of cheese, pickles, green onions, olives and peas.
6. I mix these with the pasta to see if it *looks* right before adding the sauce.

elbow macaroni, cheese, green onions, dill pickles, black olives, frozen peas, mayonnaise, italian salad dressing

Taken from www.food.com/recipe/angelas-pasta-salad-181173 (may not work)