Summer Picnic Macaroni Salad - cooking recipe

Ingredients

1 lb salad macaroni (cooked)
1 cup frozen peas
4 sweet pickles, finely minced (baby gherkins)
1/2 cup diced celery
1/2 cup diced sweet onion
6 ounces albacore tuna in water, drained
1 cup sharp cheddar cheese, cubed (about 1/4-inch pieces)
1 cup mayonnaise
granulated sugar
white vinegar
salt and pepper

Preparation

Drain the macaroni.
Pour a mixture of 3 tablespoons vinegar and 2 tablespoons sugar over the drained (still in the colander) macaroni.
Drain the macaroni (again).
In a large bowl mix salad macaroni, peas, baby gherkins, celery, sweet onion, tuna, cubed cheese.
Dressing: Take the mayo, sugar, some vinegar, salt and pepper to taste; mix into the macaroni mixture. You may want to add more dressing.
This is a very forgiving salad. You can sub salad shrimp, ham or chicken for the tuna or ditch the meat/fish and add some grated carrots (if using carrots you might want to cut back on the sweet pickles), diced zucchini and diced red peppers.
Chill, check the dressing and enjoy.