Macaroni and cheese salad

Ingredients

1. Three cups of boiled small noodles.
2. Three quarters of a cup of shredded cheddar cheese.
3. Half a cup of finely chopped celery.
4.  Two large grains of radish, finely chopped.
5. A small piece of onion, finely chopped.
6. A cup of boiled peas.

 Olive sauce:

1. Half a cup of mayonnaise.
2. Half a cup of yogurt.
3. A teaspoon of lemon juice.
4. A quarter cup of chopped green olives.
5. Half a teaspoon of salt.
6. ¼ teaspoon of black pepper.
7.  A quarter of a teaspoon of hot pepper sauce.
8. Half a teaspoon of dried thyme, to serve.
9.  Boiled eggs, cut into cubes, to serve.

How to prepare

•  Put the pasta, cheese, celery, radishes, onions, and peas in a deep bowl, then stir the ingredients together until they are well mixed.
• Put mayonnaise, yogurt, lemon juice, olives, salt, pepper and pepper sauce in a deep bowl to prepare the olive sauce, and stir with a net beater until the ingredients are mixed and the sauce forms.
• Spread olive sauce over the salad, stirring gently, until the ingredients are well mixed.
• Wrap the salad bowl with nylon, and put it in the fridge for an hour or overnight.
•  Pour the macaroni and cheese salad into a large serving bowl, distribute the egg cubes on the salad, and sprinkle with dried thyme before serving.