Vegetable-Pasta Salad - cooking recipe

Ingredients

1 c. uncooked corkscrew macaroni
2 c. small carrots, cut into julienne strips
2 green onions, chopped
1 (2 oz.) jar diced pimento, drained
3/4 c. sliced celery
1/4 c. green peas
2 Tbsp. chopped fresh parsley
10 cherry tomatoes, halved
1/4 c. commercial Italian salad dressing
2 to 3 Tbsp. mayonnaise
1/8 tsp. pepper
lettuce leaves

Preparation

Cook macaroni according to package directions, omitting salt. Drain.
Rinse with cold water.
Drain.
Combine pasta and remaining ingredients, except lettuce, tossing well.
Chill at least 1 hour.
Spoon into a lettuce lined bowl.
Yields 6 servings.