Macaroni and Cheddar Salad

4 Cups cooked small elbow macaroni
1/4 Cup chopped onion
2 Tablespoons chopped pimento
1/4 Cup chopped green pepper or dill pickles
1 Cup diced celery
1 Cup light mayonnaise
1 Cup shredded lowfat Cheddar cheese
1 1/2 Teaspoon salt
1/4 Teaspoon pepper
Lettuce leaves
Combine the macaroni, onion, pimento, green pepper or pickles, and celery, and let stand for a hour in the mayonnaise. Add the cheese. Season with salt and pepper, and toss. Serve in a salad bowl lined with crisp lettuce. Serves 8.