Garden Macaroni Salad

• 1 cup uncooked elbow macaroni
• 1 cup fresh broccoli florets
• 1 small onion, chopped
• 1 medium carrot, thinly sliced
• 1/2 cup chopped peeled cucumber
• 1/2 cup frozen peas, thawed
• 1/2 cup sliced radishes
• 4 ounces Swiss cheese, cubed
• 1 cup mayonnaise
• 2 tablespoons prepared mustard
• 1 tablespoon sugar
• 4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed

1. Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese.
2. In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.

elbow macaroni, fresh broccoli florets, onion, carrot, cucumber, frozen peas, radishes, swiss cheese, mayonnaise, mustard, sugar, dill

Taken from www.tasteofhome.com/recipes/garden-macaroni-salad/ (may not work)