Apricot Macaroni Salad

1 8-ounce package macaroni
1 20-ounce can pineapple chunks, drained
1/2 cup chopped red or green pepper
1/2 cup shredded cheddar cheese
2/3 cup mayonnaise or salad dressing
1/2 cup Smucker's Apricot Preserves
Red or green pepper rings

Cook macaroni according to package directions. Drain; cool. Combine macaroni, pineapple, chopped pepper, and cheese in medium bowl. Mix mayonnaise and preserves; mix into salad. Refrigerate one hour, or until serving time; garnish with pepper rings.

Makes six to eight servings.