1 lb. elbow macaroni, cooked but still firm
1 clove garlic
1 tbsp. salt
1/2 qt. yogurt
1/2 c. water
1 tbsp. dry mint

Drain macaroni well. Mash garlic with salt. Soften yogurt with water. Add garlic salt and dry mint. Pour over macaroni. Mix well. Cover and refrigerate.