Macaroni-Chicken Salad - cooking recipe

Ingredients

1 (7 oz.) pkg. elbow macaroni (uncooked)
2 Tbsp. vegetable oil
2 Tbsp. vinegar
1 1/2 c. chopped, cooked chicken
1 c. frozen peas, thawed and drained
2/3 c. thinly sliced celery
1/2 c. mayonnaise
1 Tbsp. finely chopped onion
1/2 tsp. seasoned salt
1/4 tsp. pepper

Preparation

Prepare macaroni according to package directions; drain.
In medium bowl combine macaroni, oil and vinegar; toss to coat.
Add remaining ingredients; toss gently to mix.
Cover; chill thoroughly.
Stir gently before serving.
Refrigerate leftovers.