1 c. uncooked elbow macaroni
1 (16 oz.) pkg. frozen broccoli and cauliflower
2 tbsp. chopped onion

DRESSING:

3/4 c. prepared Ranch salad dressing
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper

Cook macaroni to desired doneness as directed on package. Drain and rinse in cold water. Cook vegetables as directed on package; drain. In large bowl, combine macaroni, vegetables and onion. In small bowl, combine all dressing ingredients; blend well. Pour over salad mixture; toss lightly to coat. Cover; refrigerate.