Marcy DeKruyf Recipe Collection
Shell Pasta with Peas & Velvetta

2 c. small shell pasta, cook then rinse with cold water
3/4 frozen peas, put in with cooking pasta last 5 minutes
1/2 c. sweet pickle relish
1/2 c. green onion (I do one bundle)
velvetta cheese, cubed, about 4 oz.

Dressing:
1/2 c. mayo
1 Tbsp sugar
pickle juice, to consistency you desire
salt
pepper

Recipe Contributed by Margaret DeKruyf