8 oz. elbow macaroni
1 green pepper, cut in slivers
2 tomatoes, cut in thin wedges
3 scallions, thinly sliced
1 cucumber, thinly sliced
Romaine lettuce leaves
1/4 c. olive oil
1 1/2 tbsp. wine vinegar
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. dry mustard

Cook macaroni as directed on the package; drain and rinse. Combine with green pepper, tomatoes, scallions and cucumber. Line a salad bowl with crisp Romaine leaves. Fill the center with macaroni mixture.

Combine olive oil, vinegar, salt, pepper and dry mustard; stir briskly and pour over macaroni salad. Toss lightly and serve.