2 cups Macaroni
¼ cup chopped Red, yellow and green peppers
¼ cup chopped Cucumber
¼ cup cubed Cheddar cheese
400 g tin Pilchards in Sweet Chilli Sauce, drained and cleaned
1 Tbsp chopped fresh Parsley 
1 cup Mayonnaise 
1 Tbsp Sweet chilli sauce
1 Tbsp Seven Colours Grill Seasoning
1 tsp Black pepper


Cook the macaroni according to the package instructions. Leave to cool. Cut the pasta into small pieces (optional).
Transfer the pasta to a serving bowl. Add the peppers, cucumber, cheese, pilchards and parsley. 
In a small bowl, combine the mayonnaise, sweet chilli sauce, Seven Colours Grill Seasoning and black pepper. Add to the salad, and fold everything together until all is evenly coated in dressing. 
Chill for 1 hour before serving, or serve immediately. 
TIP: Store leftovers in an airtight container for up to 3 days in the refrigerator.