Cheddar-Pasta Toss - cooking recipe

Ingredients

1 1/2 c. uncooked tri-colored rotini
1/2 (10 oz.) pkg. frozen English peas
1 c. julienne strips cooked ham
1 (8 oz.) pkg. Cheddar cheese, cut into 3/4-inch cubes
1/2 c. chopped celery
1/2 c. sliced ripe olives
3 green onions, chopped
1/4 c. plus 2 Tbsp. mayonnaise
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. dried whole oregano
1 (4 oz.) jar sliced pimiento, drained
lettuce leaves

Preparation

Cook rotini according to package directions; drain.
Rinse with cold water; drain again.
Cook peas according to package directions; drain well.
Combine pasta, peas and next 5 ingredients in a large bowl; toss gently.