Macaroni Salad
1 lb package elbow macaroni Italian dressing Carrots, diced small Celery, diced small Green Peppers, diced small Mayonnaise
Cook macaroni according to package directions. While hot, place in bowl with about 3 tbsp of Italian dressing, mix well, refrigerate several hours or overnight. Remove from refrigerator, stir. Divide into two bowls. To each bowl: Add diced vegetables, stir. Add mayonnaise, two tablespoons at a time, stirring, until desired consistency is reached. You may use any diced, crisp vegetables you wish. You may add tuna, baby shrimp, or canned salmon if desired.