Ingredients

• 1 cup small uncooked shell pasta
• 3/4 cup frozen sweet peas (or fresh)
• 1/2 cup red bell pepper, finely chopped
• 1/3 cup red onion, diced fine (or other sweet onion)
• 1/3 cup shredded cheddar cheese (or cubed)
• 1/4 cup parmesan cheese, grated
• 1/4 cup chopped cucumber
• 1/4 cup finely diced celery
• 1/4 cup black olive tapenade
• fresh flat leaf parsley, garnish
• 3/4 cup mayonnaise
• 1 green onion, sliced thin (scallion)
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1/8 cup fresh flat leaf parsley, chopped (or1/4 teaspoon dried parsley flakes)
• 1/4 teaspoon pepper
• 1/4 teaspoon prepared mustard
• 1 pinch ground cayenne pepper
• 1 -2 tablespoon pickle relish (sweet or dill-your preference-I used a little of both)
• 1/2 teaspoon sugar (optional, only if you like your salad a little sweet!)
• 2 tablespoons prepared ranch salad dressing
• 1 -2 hard-cooked egg, peeled and chopped
• 1 tablespoon diced pimento (opional)