Garden Pasta Salad
- 16 ounces elbow macaroni (cooked au dente, dry weight)
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 34 cup radish, sliced
- 1 cucumber, sliced
- 4 hard-boiled eggs, sliced
- 12 cup mayonnaise
- 12 cup French dressing
- 1 teaspoon celery salt
- Blend all ingredients in a large salad bowl.
- Chill for at least two hours in refrigerator before serving with fancy crackers.
macaroni, celery, bell pepper, radish, cucumber, eggs, mayonnaise, celery salt
Taken from www.food.com/recipe/garden-pasta-salad-212015 (may not work)