Garden Macaroni Salad With Dill Dressing - cooking recipe

Ingredients

3 c. cooked elbow macaroni, cooked without salt or fat
1 c. coarsely shredded carrots (about 2 medium)
1 c. chopped tomato (about 1 medium)
1/2 c. thinly sliced celery
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
2 Tbsp. thinly sliced green onions
Creamy Dill Dressing
lettuce leaves (optional)

Preparation

Combine macaroni, carrots, tomato, celery, bell peppers, onions
and
dressing
in
a
large bowl; stir well.
Cover and chill.
Serve
on
a lettuce lined platter, if desired.
Yield: 12 servings (about 62 calories per 1/2 cup serving).