1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
1 (3 1/2 oz.) pkg. sliced pepperoni
1 c. thinly sliced zucchini
1 c. chopped pared cucumber
1 1/2 c. chopped tomato
1 c. sliced radishes
1/2 c. grated carrot
1 c. chilled dill dressing

DRESSING:

1/2 c. undiluted evaporated milk
1/2 c. salad oil
3 tbsp. vinegar
1/2 tsp. onion salt
1/2 tsp. salt
1/8 tsp. white pepper
1 tsp. dill weed
1/2 tsp. dry mustard
1/2 tsp. instant minced onion

Cook macaroni and drain. Combine all ingredients and chill thoroughly. Mix dressing and toss into salad and chill thoroughly. Makes 6-8 servings.