2 c. (8 oz.) elbow macaroni, uncooked
1 c. salad dressing
1/2 c. celery, chopped fine
1/3 c. carrots, chopped fine
1 hard boiled egg, chopped
1/4 c. minced onion
2 tbsp. sweet pickle relish
3/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
Dash paprika

Cook elbow macaroni according to package directions. Rinse with cold water and drain well. Combine cooled, cooked macaroni with the remaining ingredients and toss lightly. Chill. Garnish with paprika. Makes 4 to 6 servings.