Macaroni Garden Salad recipe

4 servings

1 (16 ounce) package macaroni

2 cucumbers, peeled and diced

4 tomatoes, chopped

1 onion, finely diced

4 stalks celery, diced

1 (15 ounce) can peas, drained

1 cup mayonnaise

1 head iceberg lettuce

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the pasta, cucumbers, tomatoes, onion, celery, peas and mayonnaise.

Mix well, chill, and serve on crisp lettuce leaves.