Pasta Salmon Salad

• 2 c. medium shell macaroni
• 4 radishes, sliced
• 1/2 green pepper, coarsely chopped
• 2 green onions, sliced thin
• 1/4 c. shredded carrot
• 1/3 c. olive oil
• 2 Tbsp. white wine vinegar
• 1 clove garlic, minced
• 1/2 tsp. basil leaves, chopped
• 1/4 tsp. dry mustard
• 1 c. cherry tomatoes, cut in half
• 2 cans (6 1/2 oz.) pink salmon, drained

1. Cook macaroni according to directions.
2. Drain and cook.
3. Place in large bowl and add radishes, green pepper, onion and carrots. In small bowl combine oil, vinegar, garlic, basil and mustard. Pour over pasta and vegetables and toss well.
4. Refrigerate 1 to 2 hours or overnight.
5. Just before serving, add tomatoes and salmon. Toss gently.

shell macaroni, radishes, green pepper, green onions, shredded carrot, olive oil, white wine vinegar, clove garlic, basil, dry mustard, cherry tomatoes, salmon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=664192 (may not work)