We always thank our lucky stars when we find this old standard on a buffet table today. The combination of ingredients sounds odd, but the savory result shames many contemporary pasta salads. For optimum gusto, use full-bodied cheddar and avoid nonfat mayonnaise. If you favor low-fat mayo, sweeter than the regular, start with a tablespoon less pickle relish than recommended until you taste the salad. We call for bottled roasted red bell peppers in the recipe because of their soft texture and flavorful packing liquid. Substitute a jar of blander pimientos if you can't find the bells.
SERVES 8
| 1 | pound macaroni, preferably elbows, short tubes, or small shells |
| 1 | tablespoon olive oil |
| ½ | cup Enriched Mayonnaise ([>]) or other mayonnaise |
| 6 | tablespoons sweet pickle relish |
| 2 | tablespoons sour cream or plain yogurt |
| 1 | large sweet onion or other mild onion, diced |
| 1½ | cups uncooked shelled Sugar Snap or other peas, fresh or frozen |
| 8 | ounces medium cheddar cheese, diced |
| 1 | medium green bell pepper, diced |
| 1 | medium yellow bell pepper, diced |
| ½ | cup bottled roasted red bell peppers, chopped |
| Pinch of ground white pepper |
Cook the macaroni according to the package directions. It should remain a little firm when done. Dram the macaroni, pour it into a large bowl, and toss with the olive oil.
Mix the rest of the ingredients together with the macaroni. Refrigerate the salad, covered, for at least 1 hour for the flavors to develop.
Serve chilled. The salad keeps well for several days.