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| 1 x ca. 450 g | Macaroni; preferably elbows, short tubes or small shells |
| 1 Esslöffel | olive oil |
| 1/2 Tasse | mayonnaise |
| 1 Esslöffel | olive oil |
| 1/8 Teelöffel | lemon juice |
| 1/8 Teelöffel | garlic minced |
| 1 Tropfen | Hot pepper sauce; (up to 3) |
| 6 Esslöffel | Sweet pickle relish |
| 2 Esslöffel | Sour cream or plain yogurt |
| 1 gross | Sweet onion or other mild onion; diced |
| 1 1/2 Tasse | Uncooked shelled sugar snap or other peas; fresh or frozen |
| 8 x ca. 30 g | Medium cheddar cheese; diced |
| 1 mittel | green bell pepper diced |
| 1 mittel | Yellow bell pepper; diced |
| 1/2 Tasse | Bottled roasted red bell peppers; chopped |
| 1 Prise | white pepper ground |
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1. Cook the macaroni according to the package directions. It should remain a little firm when done. Drain the macaroni, pour it into a large bowl and toss with the olive oil.
2. Mix the rest of the ingredients together with the macaroni. Refrigerate the salad, covered, for at least 1 hour for flavors to develop.
3. Serve chilled. This salad keeps well for several days.
Printed in Chicago Tribune Magazine 5/17/98
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