Macaroni And Vegetable Salad - cooking recipe

Ingredients

2 c. (7 oz.) shell macaroni, cooked and drained
1 1/2 c. (6 oz.) cubed cheese
2 c. (1-inch) broccoli pieces
1 c. cherry tomato halves
1 c. cucumber sliced, cut in half
3/4 c. Italian dressing

Preparation

Add all ingredients.
Toss lightly.
Refrigerate several hours or overnight.
Toss before serving.
Makes 6 to 8 servings.