2 c. elbow macaroni, uncooked
2 c. zucchini slices, cut in half
1/2 c. red pepper strips, cut in 1 inch pieces
8 crisply cooked bacon slices, crumbled
3 hard cooked eggs, chopped
1 tsp. dried oregano leaves, crushed
1/2 tsp. onion powder
1/2 tsp. pepper
3/4 lb. Velveeta, cubed
3/4 c. mayonnaise
3 tbsp. milk
2 tsp. prepared mustard

Cook macaroni according to package directions. Drain. In large bowl, combine elbow macaroni, zucchini, red peppers, bacon, eggs and seasonings; mix lightly. Meanwhile, in medium saucepan combine cheese, mayonnaise, milk and mustard, stir over low heat until cheese melts. Combine with macaroni mixture; toss lightly. Chill 3 to 4 hours, stirring occasionally. Makes 6 to 8 servings.