Apricot Macaroni Salad
- 8 ounces macaroni, (8 ounce)
- 20 ounces pineapple chunks, drained
- 1/2 cup red or green pepper, chopped
- 1/2 cup cheddar cheese, shredded
- 2/3 cup mayonnaise or salad dressing
- 1/2 cup Smucker's Apricot Preserves
- Red or green pepper rings
Cook macaroni according to package directions. Drain; cool. Combine macaroni, pineapple, chopped pepper, and cheese in medium bowl. Mix mayonnaise and preserves; mix into salad. Refrigerate one hour, or until serving time; garnish with pepper rings.