Garden Patch Pasta Salad

• 2 c. (8 oz.) uncooked elbow macaroni
• 2 c. zucchini slices, cut in half
• 1/2 c. sweet red pepper strips, cut into 1-inch pieces
• 8 crispy 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 Tbsp. milk
• 2 Tbsp. mustard

1. Cook macaroni according to package directions; drain.
2. In large bowl, combine cooked macaroni, zucchini, red peppers, bacon, eggs and seasonings.
3. Mix lightly.
4. Meanwhile, in medium saucepan, combine the cheese, mayonnaise (or salad dressing), milk and mustard.
5. Stir over low heat until cheese is melted.
6. Combine with macaroni mixture; toss together lightly.
7. Chill 3 to 4 hours, stirring occasionally, before serving.
8. Serves 6 to 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490278 (may not work)