Macaroni And Vegetable Salad - cooking recipe

Ingredients

2 c. (7 oz.) shell macaroni, cooked and drained
1 1/2 c. (6 oz.) Colby cheese, cubed
2 c. 1-inch pieces broccoli
1 c. cherry tomatoes, halved
1 c. cucumber slices, cut in 1/2
3/4 c. Italian dressing

Preparation

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