1 (8 oz.) 3 colored fusilli pasta
2 1/2 qts. boiling water
1 tbsp. cooking oil (optional)
2 tsp. salt
4 c. chopped lettuce, lightly packed
3 hard boiled eggs, chopped
1/4 c. diced celery
1/4 c. sliced radishes
2 tsp. parsley flakes
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper

DRESSING:

1 c. Miracle Whip
1 tsp. prepared mustard
1 tsp. sugar

Cook fusilli in boiling water, cooking oil and first amount of salt until tender but firm, about 8-10 minutes. Drain. Rinse with cold water. Drain. Return pasta to pot. Add next 8 ingredients. Stir to mix.

Mix salad dressing, mustard and sugar together. Add to salad and toss together well. Transfer to serving bowl. Makes about 8 cups.