1 cup elbow macaroni
3/4 cup cubed Cheddar cheese
1/2 cup thinly sliced celery
1/2 cup frozen green peas
1/2 cup thinly sliced radishes
2 tablespoons thinly sliced green onions or chopped onion
1/2 cup mayonnaise or salad dressing
1/4 cup sweet or dill pickle relish or chopped sweet or dill pickles
2 tablespoons milk
1/4 teaspoon salt
Dash ground pepper
2 hard-cooked eggs, coarsely chopped
Cook pasta according to package directions. Drain pasta. Rinse with
cold water; drain again. In a large mixing bowl, combine cooked
pasta, cheese, celery, peas, radishes, and green onion.
In a small bowl, stir together the mayonnaise or salad dressing,
pickle relish or pickles, milk, salt, and pepper.
Pour dressing over pasta mixture. Add chopped eggs. Toss lightly
to coat. Cover and chill for 4 to 24 hours. Before serving, if
necessary, stir in additional milk to moisten.