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Italian Pasta Salmon Salad

2 cups medium shell macaroni
4 radishes, sliced
1/2 green pepper, coarsely chopped
2 green onions, thinly sliced
1/4 cup shredded carrot
1/2 tsp. basil leaves, crushed
1/3 cup olive or vegetable oil
3 Tbsp. white wine vinegar
1 clove garlic, minced
1/2 tsp. dry mustard
1 cup 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.

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