Independence Day Picnic Salad - cooking recipe

Ingredients

8 ounces uncooked medium shaped pasta
1 cup chopped celery
1 small cucumber, seeded and sliced in halves
6 cherry tomatoes, quartered
1/3 cup thinly siced radish
1/2 green bell pepper, chopped
1/4 cup sliced green onion
1/4 cup chopped red onion
4 hard-boiled eggs, chopped
1 cup fat-free mayonnaise
1/4 cup skim milk
1 tablespoon prepared mustard
1 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon black pepper

Preparation

Cook pasta according to package directions; drain.
In a large bowl, combine pasta, celery, cucumber, tomatoes, radishes, green pepper, red and green onions and hard-boiled eggs.
In another mixing bowl, blend mayonnaise, milk, mustard, salt, dill and pepper.
Add to pasta mixture; toss well.
Cover and chill thoroughly before serving.