I saved this recipe & some others from the pages of the Better Homes and Gardens magazine dated January 1980. I am going to add more macaroni to it & therefore more dressing. You can make it from the original or by trying my adjustments listed below.
1In a large bowl, combine all vegetables including parsely. Cover tightly with plastic wrap, and refrigerate, until needed.
2In a blender or food processor, combine dressing ingredients. Cover, and blend or process, until smooth. Put in a covered container, and into the refrigerator, until needed.
3Cook 1/2 cup dry macaroni, per package directions, to make 1 cup of cooked macaroni (or cook 3/4 cup dry macaroni to make 1 1/2 cups cooked macaroni). Rinse with cold water and drain. Refrigerate, if not using right away.
4Just before serving, toss vegetables and macaroni with dressing.
5Serve on lettuce-lined platter, if desired. Makes 4 servings, about 130 calories each (from original recipe).(Calories from recipe with extra macaroni & dressing, unknown.)