Pea Salad II Recipe

In a large pot of salted boiling water cook pasta until al dente rinse under cold water and drain.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover remove from heat and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water cool peel and chop.

Whisk together the salad dressing sugar vinegar salt and pepper.

In a large bowl combine the pasta eggs peas green onion pickles celery and cheese. Pour dressing over salad; mix well and chill before serving.