INGREDIENTS
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1 (16-ounces) pacakaage of elbow macaroni
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1 teaspoon oil
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1 teaspoon salt
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1 cup Hellmann's mayonnaise
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1/2 cup dill pickles, diced
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1/2 cup red onion
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1 teaspoon mustard
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1 cup celery
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1/2 cup frozen peas
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1 cup Cheddar cheese, shredded
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1/4 teaspoon pepper
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1 teaspoon paprika
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1/4 cup black pitted olives, chopped