24 oz frozen peas, thawed
16 oz large elbow macaroni
8 oz Colby Jack, cubed
½ small red onion, diced
2 c mayonnaise
1 pkg ranch seasoning mix
salt, to taste
pepper, to taste
1. Bring a large stock pot full of salted water to a rolling boil. Cook the pasta al dente, according to package directions. Drain, rinse with cold water, and set aside.
2. In a large mixing bowl, combine the mayo and ranch seasoning mix.
3. Stir in the thawed peas, macaroni, cubed cheese, and diced onion. Season with salt and pepper.
4. Refrigerate the salad for at least two hours or overnight before serving.