I doubled this and it still didn’t make a lot so if you are making this for a crowd, you might want to triple or more this Kraft recipe.

1 cup elbow macaroni, uncooked

1/2 cup mayonnaise

1/4 cup Italian dressing (by now you probably have noticed that I really like Kraft Zesty Italian but this time I used Ken’s Italian because it was on sale and I had a coupon!)

1 cup Colby and Monterey Jack cheese crumbles (I did not include these this time.  I’ve noticed that cheese generally doesn’t hold up well in pasta salads and since I try to make a lot so that it will last for a more than a day around here, I’ve started to just leave the cheese out.  There is always cheese in the fridge so if my family wants the cheese they can sprinkle it on top as they take a serving.)

3/4 cup match stick cut carrots (you can buy these in the produce section pre-cut but they’re not cheap so I just used my julienne peeler to make them at home)

1/2 cup frozen peas (the petite ones are best in this salad)

1/2 cup chopped red pepper

Cook macaroni according to package directions.  Mix mayo and dressing in large bowl.  Add remaining ingredients and mix well.  Cover and refrigerate at least 30 minutes or up to 24 hours before serving.