Macaroni Garden Salad

I found this recipe in a Skinner Macaroni cookbook. It's a nice recipe for those of you who don't want a mayonnaise based recipe. The cottage cheese gives it a new twist, tho the recipe dates from the 60's.A little chopped red pepper is a nice addition. Great for a summer lunch or picnic, it's also good served along with cold boiled shrimp. I've included the original salt amount. A much smaller amount will do if you watch sodium intake.Cook time includes time for chilling.

• Ready In: 3 hrs 20 mins
• Serves: 6

Ingredients

• 2  cups elbow macaroni
• 1  cup cottage cheese
• 1  cucumber, peeled & chopped
• 12  radishes, thinly sliced
• 1⁄2 cup celery, diced
• 1  tablespoon onion, chopped
• 1  teaspoon salt
• 1⁄2 teaspoon dry mustard
• 3  tablespoons  French dressing
•  boston lettuce

Directions

1. Cook pasta as directed on package. Drain & cool.
2. Combine remaining ingredients except lettuce;
3. Toss with macaroni. Chill. Serve in lettuce lined bowl.