1/3 cup of olive oil
3 tablespoons white wine vinegar
1 clove garlic minced
1/2 teaspoon basil leaves crushed
1/4 teaspoon dry mustard
dash pepper
1 cup small shell macaroni (4oz) cooked and drained
4 radishes sliced
1/2 green pepper cut in 1/2 " square pieces
2 green onions thinly sliced with tops
1/4 cups shredded carrot
1 can (61/2 oz) pink salmon drained (boneless and skinless)
8 to 10 cherry tomatoes halved
In a small bowl combine oil, vinegar, garlic, basil, dry mustard, and pepper....Cover. Refridgerate 1 to 2 hours....In large bowl, toss macaroni, radishes, green pepper, onion and carrots.Just before serving pour oil and vinegar mixture over pasta and vegetables...Toss, add Salmon and tomato....Toss lightly......Makes 11 1/2 cup servings ......
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