4 c. elbow macaroni
1 c. grated carrots
1/2 c. chopped onion
1 c. chopped celery
3 c. (two 16 oz. cans) peas and chilled and drained
2/3 c. Italian style salad dressing
Crisp lettuce

Cook elbow macaroni according to package directions; drain well, cool. (Rinse with cold water to cool quickly; drain well.) Combine cooled macaroni, carrots, onion, celery, and peas in large bowl. Pour dressing over macaroni mixture; toss lightly until all ingredients are evenly coated. Chill. Serve on lettuce leaves.