Comments: Less than 300 calories per serving.

2	cups	Medium macaroni
4		Radishes, sliced
1/2	cup	Green pepper, coarsely chopped
2		green onions, thinly sliced
1/4	cup	Shredded carrots
1/3	cup	Olive or vegetable oil
3	Tbsp	White wine vinegar
1	clove	Garlic, minced
1/2	tsp	Basil leaves, crushed
1/4	tsp	Dry mustard
1	cup	Cherry tomatoes, halved
13	oz	Pink salmon, drained

• Prepare macaroni according to package directions. Drain and cool.
• Place in a large bowl. Add radishes, green pepper, onion, and carrot.
• In small bowl, combine oil, vinegar, garlic, basil and mustard. Pour over pasta and vegetables, toss well.
• Refrigerate 1 to 2 hours or overnight.
• Just before serving, add tomato and salmon. Toss gently.
• Makes 3- 1 cup servings.