2 oz. corkscrew macaroni
1 (10 oz.) pkg. frozen cut broccoli, thawed & drained
1 c. chopped seeded tomato
2 tbsp. sliced green onion
1/3 c. oil free Italian dressing
1/4 c. sliced radishes
2 c. torn lettuce

Cook macaroni according to package directions. Drain and rinse with cold water. In a large bowl combine macaroni, broccoli, tomato and green onion. Add salad dressing; toss to coat. Cover and chill for 2 to 24 hours. To serve, stir sliced radishes into the macaroni mixture. Serve over torn lettuce. Makes 4 (1 cup) servings. 92 calories, no cholesterol, 2 grams fat.