1/2 lb. cooked elbow macaroni
1 bunch scallions, sliced
1 c. frozen peas, blanched in boiling water for 1 minute
2 tbsp. lemon juice
1/4 tsp. garlic powder
1/4 c. sliced black olives
2 tbsp. grated Parmesan cheese
1 c. broccoli flowerettes
3 tbsp. creamy mustard
3 tbsp. vinegar
1/2 tsp. dried tarragon
1/4 c. vegetable oil
1 sm. red pepper, chopped
Pepper to taste

Combine pasta, scallions, peas, red pepper, broccoli and olives. Mix dressing ingredients and toss together with pasta and vegetables. 8 servings.