| | Directions | | Cook macaroni, drain and rinse in cold water. Mix macaroni and veges. Mix in mayo, salt and pepper. Pour over salad. Toss to coat. Cover and chill. |
|
|
| Ingredients | | - |  | 1/2 cup uncooked elbow macaroni |
| - | | 1/2 cup quartered cherry tomatoes |
| - | | 3 tablespoons chopped celery |
| - | | 3 tablespoons chopped carrots |
| - | | 3 tablespoons chopped, peeled cucumbers |
| - | | 3 tablespoons radishes |
| - | | 1/4 cup fat free mayo |
| - | | 1/8 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| |
| |
