boarding house macaroni salad

Ingredients

• 1 pound elbow macaroni or shells, cooked and drained
• 6 ounces cheddar cheese, cut into small dice
• 1 1/2 cups baby peas (thawed if frozen)
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 2/3 cup sweet pickle relish
• 1/4 cup mayonnaise
• 1/4 cup yogurt or sour cream
• 1/4 cup pimientos, chopped
• - white pepper, to taste