Ingredients
2 cups uncooked elbow macaroni1 can (4-1/2 ounces) sliced ripe olives, drained2 celery ribs, sliced3/4 cup garbanzo beans or chickpeas, rinsed and drained3/4 cup kidney beans1/2 cup mayonnaise1/2 cup cubed Monterey Jack cheese1/2 cup cubed Colby-Monterey Jack cheese1/4 cup Italian salad dressing2 tablespoons white wine vinegar2 teaspoons seasoned salt1/4 teaspoon pepper
Preparation
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni and rinse in cold water. Add to bean mixture and toss to coat. Cover and refrigerate for 1-2 hours. Serve with a slotted spoon.
