Garden Macaroni Salad
- 2 c (7-oz) elbow macaroni, cooked, drained
- 1 c chopped cucumber
- 1/2 c chopped green pepper
- 1/2 c radish slices
- 2 Tbsp chopped onion
- 1/2 tsp salt
- 1 8-oz pkg cream cheese, softened
- 1/4 c mayonnaise
- 1/4 c sweet pickle relish
- 1 Tbsp prepared mustard
Combine macaroni, cucumber, green pepper, radishes, onion, and salt and mix well.
Combine cream cheese and remaining ingredients, mixing until well blended.
Add to macaroni mixture; mix lightly.
Spoon and gently press into lightly oiled 6 1/2 c ring mold; chill several hours or overnight.
Unmold onto serving plate.
Garnish with cucumber slices and radish roses, if desired. Yields 6-8 servings.