Garden Patch Pasta Salad - cooking recipe

Ingredients

2 c. (8 oz.) elbow macaroni, uncooked
2 c, zucchini slices, cut in 1/2
1/2 c. red pepper strips, cut into 1-inch pieces
8 crisply cooked bacon slices, crumbled
3 hard-cooked eggs, chopped
1 tsp. dried oregano leaves, crushed
1/2 tsp. onion powder
1/2 tsp. pepper
3/4 lb. Velveeta cheese, cubed
3/4 c. mayonnaise or Miracle Whip
3 Tbsp. milk
2 tsp. pure prepared mustard

Preparation

Cook elbow macaroni according to package directions.
Drain . In a large bowl, combine macaroni, zucchini, red pepper, bacon, eggs and seasoning; mix lightly.
Meanwhile, in a medium saucepan, combine cheese, mayonnaise, milk and mustard; stir over low heat until cheese spread is melted.
Combine with elbow macaroni mixture; toss lightly.
Chill 3 to 4 hours, stirring occasionally. Makes 6 to 8 servings.