2 c. (6 oz.) Skinner Treo Italiano; uncooked
1 c. reduced-calorie mayonnaise
1 tbsp. white vinegar
1 tsp. salt
1/4-1/2 tsp. garlic powder (or 1 clove garlic, minced)
Dash ground black pepper
2 hard cooked eggs, chopped
1/2 c. each sliced celery and radishes
2 tbsp. sliced green onion
2 tbsp. chopped fresh parsley

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl combine mayonnaise, vinegar, salt, garlic powder and pepper. Add cooked pasta and remaining ingredients. Toss lightly until blended. Cover; chill, stirring occasionally. 8 servings. (1 cup each).