Ingredients
1/2 cup uncooked elbow macaroni1/2 cup quartered cherry tomatoes3 tablespoons chopped celery3 tablespoons chopped carrot3 tablespoons chopped peeled cucumber2 tablespoons chopped radishes1/4 cup fat-free mayonnaise1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the macaroni and vegetables.
In another bowl, combine the mayonnaise, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate until chilled. Stir before serving.
