1 (16 oz.) box elbow macaroni, uncooked
1 cup thinly sliced celery
1 cup chopped carrots
3 hard-cooked eggs, chopped
1/2 cup diced green pepper
1/2 cup thinly sliced radishes
1/3 cup minced onion
1/4 cup sweet pickle relish
2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups salad dressing
1 cup dairy sour cream
1 hard-cooked egg, sliced
Parsley

Cook elbow macaroni according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.)

Combine cooled elbow macaroni, celery, carrot, 3 chopped hard-cooked eggs, pickle relish, dry mustard, salt, pepper, salad dressing and sour cream in large bowl; toss lightly until all ingredients are well blended. Chill. Garnish with slices of hard-boiled egg, parsley and paprika.

Variations: Ham Macaroni Salad: Add 1 1/2 cups diced cooked ham to recipe as above.

Shrimp Salad: Add 1 1/2 cups (8 ounce frozen package) shrimp, thawed, or two 6 ounce cans shrimp, drained, to recipe as above.

Makes 12 to 14 servings.