Ingredients

1 ¼ cups uncooked macaroni

½ cup each, grape tomatoes, fresh broccoli, fresh cauliflower, carrots

1 green bell pepper, cut into bite size pieces

3 hard cooked eggs, yolks removed and discarded, cut into bite size pieces
Dressing:
½ cup light Ranch dressing
1 Tbsp Dijon mustard
1 Tbsp yellow prepared mustard
¼ tsp dried basil
¼ tsp dried oregano
1 tsp reduced sodium soy sauce
2-3 drops hot sauce, optional

Instructions

1. Cook pasta according to package directions. Drain and rinse under cold water.

2. Cut vegetables into bite size pieces, leaving tomatoes whole. Toss with cooked and cooled macaroni. Add eggs and toss.

3. Mix together dressing ingredients and pour over salad. Toss to coat. Refrigerate at least 1 hour or overnight.

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