8 oz. elbow macaroni or bow-tie pasta
1 tbsp. vegetable oil
1 med. onion, finely chopped
1 tsp. dry mustard
12 cherry tomatoes, halved
6 oz. cheese: Smoked Mozzarella, Cheddar, and or Fontina, cut into thin strips (1 1/2 c.)
1/4 c. coarsely chopped fresh parsley
1/2 c. mayonnaise
2 tbsp. milk
1 tsp. salt
1/8 tsp. black pepper

Cook macaroni according to package directions. Meanwhile, heat oil in small skillet over medium heat. Add onion. Sauté for 5 minutes or until golden brown, stirring frequently. Add mustard; cook, stirring for 1 minute. Remove onion mixture to large serving container.

Drain macaroni and rinse with cold water; drain again. Add to onion mixture with tomatoes, cheeses, and parsley.

In a small bowl, mix mayonnaise, milk, salt, and pepper until smooth. Pour over macaroni mixture; toss until well coated. Cover and refrigerate. (Salad will absorb dressing and if necessary, stir in a little milk before serving.)

Makes 6 servings.