4 c. cooked elbow macaroni
1/4 c. onion, chopped fine
1/4 c. shredded carrots
1/2 to 3/4 c. diced celery
1 1/2 c. shredded red cabbage
2-3 radishes, sliced thin
1 (17 oz.) can peas, drained
Mayonnaise
Salt and pepper

Mix all together, adding only enough mayonnaise to make it barely stick together; salt and pepper to taste. Refrigerate a few hours before serving to enhance flavor.