1 c. cork screw macaroni
2 sm. carrots, sliced thin
1 (2 oz.) jar chopped pimento, drained
1 c. kidney beans
3/4 c. celery, sliced
1/4 c. frozen peas, cooked
2 tbsp. parsley, chopped
1/4 c. low-cal Italian dressing
2 tbsp. Hellmans lite mayonnaise
1/8 tsp. marjoram
1/2 tsp. pepper

Cook macaroni in boiling salted water. Drain well and rinse in cold water. Mix remaining ingredients together and add to macaroni. Chill and serve.

This may be used as a Main Dish meal served on a bed of lettuce and garnished with tomato wedges and hard boiled eggs.