Rotini Macaroni Toss
1 cup uncooked rotini macaroni
2 small carrots, cut in 2 inch strips
2 green onions, chopped
1 (2 oz) jar diced pimiento, drained
3/4 cup celery
1/4 cup frozen peas, thawed
10 cherry tomatoes, halves
1/4 cup Italian salad dressing
2 T mayonnaise
1/8 t black pepper
Lettuce leaves
Cook macaroni according to package directions, omitting salt.
Drain. Rinse with cold water, drain. Combine pasta and remaining
ingredients except lettuce, tossing well. Chill at least one hour.
Spoon into a lettuce lined bowl.
Yield: 4 servings
