Ingredients
1 cup uncooked elbow macaroni1 cup fresh broccoli florets1 small onion, chopped1 medium carrot, thinly sliced1/2 cup chopped peeled cucumber1/2 cup frozen peas, thawed1/2 cup sliced radishes4 ounces Swiss cheese, cubed1 cup mayonnaise2 tablespoons prepared mustard1 tablespoon sugar4-1/2 teaspoons snipped fresh dill or 1-1/2 teaspoons dill weed
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, broccoli, onion, carrot, cucumber, peas, radishes and cheese.
In a small bowl, combine the mayonnaise, mustard, sugar and dill. Pour over macaroni mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving.
