A versatile salad that goes well with most anything. Don’t wait for a picnic.
8 ounces uncooked macaroni, any style
8 ounces Italian dressing
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
2 cups assorted frozen vegetables, thawed and drained
1 medium red or green bell
pepper, or mixture, chopped
1/2 cup sliced ripe olives
2 tablespoons chopped fresh parsley
Cook macaroni according to package directions; drain, and rinse with cold water until completely cool. Blend Italian dressing, mustard, and pepper in large bowl; stir in vegetables, bell pepper, olives, and parsley. Add macaroni; toss well. Cover; chill at least 2 hours.
Four Seasons Cookbook (Michigan)