2 c. med. shell macaroni
4 radishes, sliced
1/2 green pepper, coarsely chopped
2 green onions, thinly sliced
1/4 c. shredded carrot
1/2 tsp. basil leaves, crushed
1/3 c. olive or vegetable oil
3 tbsp. white wine vinegar
1 clove garlic, minced
1/2 tsp. dry mustard
1 c. cherry tomatoes, halved
2 (6 1/2 oz.) cans Chicken of the Sea brand pink salmon, drained

Prepare macaroni according to package directions. Drain and cool. Place in large bowl. Add radishes, peppers, onion and carrot. In a small bowl combine oil, vinegar, garlic, basil and mustard. Pour over pasta and vegetables. Toss well. Refrigerate 1 to 2 hours or overnight. Just before serving, add tomatoes and salmon and toss gently.