Confetti Salad

• 2 c. (8 oz. each) macaroni (shell or twirls), uncooked
• 1/4 c. Italian dressing or 3/4 c. mayonnaise salad dressing
• 1/2 c. carrots, thinly sliced
• 1 c. fresh, raw cauliflower, chopped
• 1/4 c. celery, finely chopped
• 1/4 c. green pepper, finely chopped
• 1/4 c. radishes, thinly sliced
• 1 c. cherry tomatoes, halved
• parsley (optional)
• salt to taste
• pepper to taste

1. Cook macaroni according to package directions; drain well. Cool; rinse with cold water to cool quickly.
2. Combine Italian dressing, mayonnaise, salt and pepper in a large bowl. Blend well. Add cooled macaroni, cauliflower, celery, green pepper, radishes, carrots, tomatoes and parsley to the mayonnaise mixture.
3. Toss lightly until pasta and vegetables are evenly coated.
4. Chill for 8 to 10 hours to enjoy.

macaroni, italian dressing, carrots, cauliflower, celery, green pepper, radishes, cherry tomatoes, parsley, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=864273 (may not work)