Macaroni Salad

Ingredients

• 1 lb elbow macaroni (can substitute orrechiette pasta)
• 3/4 cup mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 red bell pepper, seeded and small diced
• 1 (3 7/8 ounce) can sliced black olives
• 4 ounces medium cheddar, cubed 1/4-inch

Directions

1. 1

   Cook pasta al' dente, according to directions. Rinse with cold water and drain very well.

2. 2

   In a large bowl, whisk together mayonnaise, vinegar, mustard, sugar, salt and pepper.

3. 3

   Add bell pepper, olives and cheese, tossing well with dressing to coat well.

4. 4

   Serve chilled--best after it's had a chance to meld, at least 2-3 hours.