Beefaroni Pasta Summer Salad - cooking recipe

Ingredients

1/2 c. chopped green pepper
1/2 c. chopped onions
1 c. sliced celery
1 can (6 oz.) luncheon meat, cubed
2 Tbsp. margarine
2 cans (15 oz.) Chef Boyardee Beefaroni
1 c. shredded Cheddar cheese
1 pkg. (10 oz.) frozen green peas, cooked and drained
1/4 c. sliced olives (optional)

Preparation

Saute green pepper, onions, celery and meat in margarine.
Add Beefaroni, cheese, peas and olives.
Simmer 5 minutes.
Serve hot or cold.
Serves six to eight.