1/4 c. Real Mayonnaise
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sweet pickle relish, drained
1 tbsp. pure prepared mustard
2 c. (7 oz.) elbow macaroni, cooked and drained
1 c. cucumber, chopped
1/2 c. green pepper, chopped
1/2 c. radish, sliced
2 tbsp. onion, chopped
1/2 tsp. salt

Gradually add mayonnaise to cream cheese, mixing well until blended. Stir in relish and mustard. Add remaining ingredients; mix lightly.

Spoon into lightly oiled 9 inch round salad mold. Chill several hours or overnight. Unmold. Garnish with cucumbers and radishes in center of mold. Does not have to be placed in a mold. A regular bowl will work.