Meal-In-One Macaroni Salad

Great for those hot summer nights when it's too hot to cook, this is a very versatile recipe. We like it served with crisp breadsticks. Best if made a day or two before serving but can be served after 3 hours of chilling. Amount of salt to use will depend on type of meat used.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  cup macaroni
• 1⁄2 cup  sliced celery
• 1⁄2 cup  chopped green pepper
• 1⁄2 lb smoked sausage or 1⁄2 lb  sliced  pepperoni
• 1⁄2 cup  pimento stuffed olive, sliced
• 1  cup mayonnaise
• 2  tablespoons cider vinegar
• 1⁄4 cup  chopped onion
• 1⁄2 teaspoon hickory smoke salt (optional) or 3⁄4 teaspoon salt (optional)
• 1 1⁄4 teaspoons dried dill weed
• 2  medium tomatoes, chopped
• 1  cup  cubed American cheese or 1  cup cheddar cheese

Directions

1. Cook macaroni, drain well. Combine macaroni, celery, green pepper, meat, olives and onion in large bowl.
2. In separate small bowl, blend together mayonnaise, vinegar, salt and dill weed. Add to macaroni mix and toss lightly. Cover and chill at least 3 hours. Just before serving, add tomatoes and cheese, tossing lightly.