Ingredients
1 1/2 cups elbow macaroni
2 c broccoli slaw
1 c chopped celery
1 c chopped red pepper
1/4 c chopped onion
2 T dill relish
6 lg hard boiled eggs
Dressing:
1/4 c + 2 T light mayonnaise
1/4 c Dijon mustard1 1/2 T white vinegar
salt and pepper to taste
1 packet splenda
Preparation
Cook noodles and cool. Mix all dressing ingredients together, mix chopped vegetables with cooled noodles. Pour dressing over pasta mixture, chill in refrigerator 2 hours, serve.
