Pea Salad II

Ingredients

• 1 cup macaroni
• 3 eggs
• 0.25 cups Ranch-style salad dressing
• 1 teaspoon white sugar
• 2 teaspoons white wine vinegar
• salt to taste
• 0.25 teaspoons ground black pepper
• 2 cups frozen green peas , thawed
• 3 greens onions , chopped
• 2 medium sweet pickles , chopped
• 2 stalks celery , chopped
• 1 cup shredded Cheddar cheese

Instructions

1. 1

   In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2. 2

   Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

3. 3

   Whisk together the salad dressing, sugar, vinegar, salt and pepper.

4. 4

   In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.