1/2 lb. (8 oz.) elbow macaroni (can use shells)
3 hard boiled eggs
3 stalks celery, diced
1 sm. onion, minced
1/2 c. sliced, stuffed olives (optional)
1/4 c. salad dressing or mayonnaise
1/8 c. milk or cream
1/2 tsp. sugar
1/8 c. vinegar
Salt & pepper to taste

Cook macaroni to package directions. Drain and rinse with cold water. Toss with remaining ingredients. Garnish with radish roses if desired. Serve on lettuce.