Garden Patch Pasta Salad

• 2 c. (8 oz.) elbow macaroni, uncooked
• 2 c, zucchini slices, cut in 1/2
• 1/2 c. red pepper strips, cut into 1-inch pieces
• 8 crisply cooked bacon slices, crumbled
• 3 hard-cooked eggs, chopped
• 1 tsp. dried oregano leaves, crushed
• 1/2 tsp. onion powder
• 1/2 tsp. pepper
• 3/4 lb. Velveeta cheese, cubed
• 3/4 c. mayonnaise or Miracle Whip
• 3 Tbsp. milk
• 2 tsp. pure prepared mustard

1. Cook elbow macaroni according to package directions.
2. Drain . In a large bowl, combine macaroni, zucchini, red pepper, bacon, eggs and seasoning; mix lightly.
3. Meanwhile, in a medium saucepan, combine cheese, mayonnaise, milk and mustard; stir over low heat until cheese spread is melted.
4. Combine with elbow macaroni mixture; toss lightly.
5. Chill 3 to 4 hours, stirring occasionally. Makes 6 to 8 servings.

elbow macaroni, zucchini, red pepper, bacon, eggs, oregano, onion powder, pepper, velveeta cheese, mayonnaise, milk, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292318 (may not work)