Macaroni-Pineapple Toss - cooking recipe

Ingredients

1 (7 oz.) pkg. elbow macaroni
2 (20 oz. each) cans crushed pineapple, drained
1 c. shredded Cheddar cheese
1 large stalk celery, chopped
3/4 c. mayo or salad dressing
1/3 c. maraschino cherry halves

Preparation

Cook macaroni as directed on package.
Rinse with cold water. Toss with remaining ingredients.
Cover and refrigerate at least 1 hour.