1 c. uncooked corkscrew macaroni
2 sm. carrots, scraped and sliced
2 sm. green onions, chopped
1 (2 oz.) jar diced pimiento, drained
1 c. drained canned kidney beans
3/4 c. sliced celery
1/4 c. cooked English peas
2 tbsp. chopped fresh parsley
1/4 c. Italian reduced calorie salad dressing
2 tbsp. reduced calorie mayonnaise
1/8 tsp. dried whole marjoram
1/8 tsp. pepper

Combine with next 11 ingredients, tossing well; chill at least 1 hour. Spoon salad into a lettuce lined dish; arrange tomato slices and egg wedges around edges. Garnish with parsley sprigs. Yield: 4 servings (267 calories per serving).