Pea Salad

Another Pea Salad
Makes 6 to 8 servings.

1 cup macaroni
3 eggs
1/4 cup Ranch-style salad dressing
1 teaspoon white sugar
2 teaspoons white wine vinegar
salt to taste
1/4 teaspoon ground black pepper
2 cups frozen green peas, thawed
3 green onions, chopped
2 medium sweet pickles, chopped
2 stalks celery, chopped
1 cup shredded Cheddar cheese

In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.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. Whisk together the salad
dressing, sugar, vinegar, salt and pepper. 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.

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