1 lb. elbow macaroni, ditalini, small shells, or other small pasta
1 pkg. Knorr vegetable soup/dip mix
1 cup mayonnaise
1 cup dairy sour cream
1 red bell pepper, chopped finely
1/2 green bell pepper, chopped finely
8 oz. frozen peas, thawed
1 stalk celery, chopped finely
1 cup green onions, thinly sliced
Paprika, to garnish

Boil macaroni al denté as directed. Rinse with cold water to cool. Drain well.

Mix Knorr's vegetable soup/dip mix with mayo and sour cream.

Mix in bell peppers, peas, celery, and green onions.

Add the cooled, drained, pasta noodles. Cover and refrigerate until chilled.

Sprinkle with paprika before serving.

Submitted by: Carol