Ingredients:
1 lb elbow macaroni
1/4 cup carrots, chopped fine
1 tablespoon minced onions
1/4 cup celery, chopped fine
2 cups food service coleslaw dressing
1 dash white pepper
1 teaspoon pickle relish
Directions:
Cook macaroni noodles in a big pot of water for 12 to 15 minutes.
Drain and place in a bowl with ice water and cool for 10 minutes.
In a large bowl combine all of above.
Refrigerate for 2 hours.
Servings: 4-6
Time preparation: 120 min.
Time total: 135 min.