1 (8 oz.) pkg. elbow macaroni
1 c. diced, unpared cucumber
1/2 c. diced green pepper
1/4 c. sweet pickle relish
1 tbsp. grated onion
1/2 c. mayonnaise or cooked salad dressing
1/2 c. dairy sour cream
1/4 c. milk
1 1/4 tsp. salt
Dash of pepper
2 hard cooked eggs, chopped

Cook macaroni as package label directs. Drain; rinse with cold water. Place in large bowl. Add cucumber, green pepper, pickle relish, and grated onion; mix well.

In small bowl, combine mayonnaise, sour cream, milk, salt, and pepper; blend well. Pour over macaroni mixture. Toss until macaroni is well coated. Gently mix in chopped egg.

Refrigerate, covered, until well chilled, several hours or overnight. To serve, garnish with green pepper strips if you wish.