• 0.5 lb elbow or shell macaroni
• 2 c diced tomatoes
• 1 c grated cheese
• 2 Tbsp grated onion
• 0.5 c sliced, stuffed olives
• 1/8 tsp cayenne pepper
• 1 c mayonnaise

Boil macaroni in 8 c salted water for 20 minutes. Drain in to strainer and rinse with cold water. Chill. Toss remaining ingredients together with a fork. Gently stir in macaroni. Optionally, rub the serving bowl with garlic, poor in salad, and serve.

Linda has turned this recipe into popular request for holiday buffets.