About 5 cups of cooked macaroni pasta, cooled
¼ cup slivered radishes
½ cup grape tomatoes, halved
1-4.25 oz can of sliced olives, drained
2 green onion sprigs, thinly sliced
2 Tbsp minced fresh parsley
2 Tbsp minced fresh cilantro
½ cup mayo
1 Tbsp vinegar
½ Tbsp mustard
1 tsp garlic powder
Salt and pepper, to taste
Cook pasta according to package directions; drain and cool. In the meanwhile, prepare the vegetables and make dressing.
In a small bowl, whisk ingredients for dressing together. Season with salt and pepper to taste.
Toss dressing with pasta until coated; mix in veggies.