Creamettes Salad

This is the salad I most associate with my Grandmother’s front porch Sunday suppers – she called it Creamettes salad, because a form of the recipe was on the Creamettes elbow macaroni box (the first maker of elbow macaroni) back in the 50’s - when they finally took it off the box, I found I hadn't written the recipe down!  I still make it every summer.
Creamettes Salad
8 Servings
8 ounces elbow macaroni, shells or rotini
4 medium eggs, hard-boiled -- chopped
½ cup celery -- chopped
½ medium onion -- chopped
4 tablespoons dill pickle relish -- drained
1 cup green peas, frozen – thawed and drained (or fresh, uncooked)
4 ounces cheddar cheese -- 1/4" cubes
2 tablespoons cider vinegar
2 tablespoons salad oil
1 cup mayonnaise  - Grandma used Miracle Whip or homemade "cooked" dressing
1. Hard cook eggs; peel and chop. Set aside a couple slices for garnish. Refrigerate until ready to add to the salad.
2. Cook macaroni and drain it over peas to thaw them.  Do not rinse or cool.
3. In large bowl, combine macaroni and peas with celery, pickle, and onion. Pour oil and vinegar over the warm pasta and cover and chill 4 hours or overnight.
4. Add mayonnaise and fold in cheese and chopped egg. Garnish with egg slices.
• Serve with cold cuts and feather rolls with pickles and olives or tomato wedges, and fresh muffins or breadsticks.
• Cost 2010: $2.99 or 38¢ per serving
• Per Serving : 446 Calories; 35g Fat (67.9% calories from fat); 12g Protein; 25g Carbohydrate; 2g Dietary Fiber; 130mg Cholesterol; 304mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.