Macaroni Salad 07 Aug 12


Macaroni Salad

16oz 3-color pasta twists
1 cup shredded carrots
1 cup broccoli
1 cup chickpeas
1 cup black olives, sliced
1 cup red pepper, chopped
1 cup green pepper, chopped
1 cup tomatoes, chopped
1 8oz bottle Italian dressing
1/2 cup mayonnaise

Cook macaroni; drain and rinse with cold water. Marinate it with Italian dressing. Mix well. Add chopped vegetables and mayonnaise and toss until well mixed. Chill before serving.