1 (16 oz.) pkg. macaroni (Rotelle)
1 c. frozen peas
Boiling water
1 sm. bunch broccoli
1 lg. carrot
1 med. garlic clove
3 tbsp. oil
3/4 tsp. crushed red pepper
1/2 c. milk
1/2 c. mayonnaise
2 tbsp. vinegar

Prepare macaroni as package directs; drain.

Meanwhile, in small bowl place frozen peas; cover with boiling water and let stand 5 minutes to "cook" peas; drain.

Cut broccoli in 2"x1" pieces; cut carrots into 2" x 1/8" sticks; cut garlic clove in half. In a 10" skillet, over medium heat, heat salad oil and garlic until oil is hot. Add broccoli, carrot, crushed red pepper and 3/4 teaspoon salt; cook, stirring frequently until vegetables are tender-crisp. Discard garlic. Remove skillet from heat.

In large bowl with wire whisk or spoon, beat milk, mayonnaise, vinegar and 1/2 teaspoon salt until smooth. Add macaroni and broccoli mixture. Toss gently to coat with dressing.

Serve at room temperature or cover and refrigerate to serve chilled.