1 (1 lb.) pkg. any small shaped pasta (elbows, twists, mini shells)
1 1/2 cups carrots, celery, onion (equal parts), chopped

OPTIONAL - WHOLE OR HALF, ADDS NICE COLORS & FLAVORS:

black olives
chick peas
cherry/grape tomatoes
thawed frozen green peas
chopped scallions

SEASON TO TASTE AND TEXTURE WITH:

salt and pepper
celery seed
garlic powder
mayonnaise

Cook pasta according to package directions (al denté). Drain and cool.

Chop vegetables rather small in food processor. Use 1 1/2 cups chopped vegetables per 1 pound pasta.

The best trick is to mix it the night before and refrigerate overnight.

Note: Keep mayonnaise salads cold and out of the sun at picnics.

I've had friends say they enjoy cooking to my song "Cooking in the Kitchen". Let me know what you think!

Submitted by: Anne Mironchik