Portion Size: ½ cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
4 cups cooked small elbow macaroni	Cooked according to manufacture directions.
¼ cup chopped onion	Washed, peeled and chopped
2 tablespoons pimento	Drained
¼ cup green pepper or dill pickles	Washed, trimmed and chopped
1 cup celery	Washed, trimmed and diced
I cup light mayonnaise
1 cup low fat Cheddar cheese	Shredded
1 ½ teaspoon salt
¼ teaspoon pepper
Lettuce leaves	Washed and trimmed

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Combine the macaroni, onion, pimento, green pepper or pickles and celery.
2	Chill for an hour in the mayonnaise.
3	Add the cheese.
4	Season with salt and pepper and toss.
5	Serve in a salad bowl lined with crisp lettuce.