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

Combine macaroni, cucumber, green pepper, radishes, onion and salt, mix well. Combine softened cream cheese and remaining ingredients, mixing well. Add to macaroni mixture, mix lightly. Spoon and gently press into lightly oiled 6 1/2 cup ring mold, chill several hours or overnight. Unmold onto serving plate. Garnish with cucumber and radish roses, if desired. 6 to 8 servings.