Pepper Jack Pasta Salad
- 8-oz elbow macaroni, cooked and cooled
- 8-oz pepper jack cheese, cubed
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup diced celery
- 1/2 cup sliced green onions
- 1 cup mayonnaise
- salt and pepper, to taste
- Combine all ingredients in a large bowl.
- Cover and chill before serving.