Macaroni Salad

Here's a refreshing salad to welcome in the warmer weather of May. The pasta also stores well in a lunchbox when packed in a chilled container.

2 cups uncooked elbow macaroni
1-2 tablespoons olive oil
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced olives
1 Tablespoon chopped onion (red or green)
1/2 cup frozen English peas, thawed
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper

Cook pasta according to package directions (7-8 minutes in boiling water). Drain. Toss pasta with olive oil in a large bowl. Add olives, onion, peas, peppers, and stir. Add mayonnaise, salt, and pepper. Stir well. Refrigerate for one hour.

Yield: 8 servings