Serves: 12

2 1/2 cups cooked elbow macaronis
2 cups cooked turkey, cubed
2 cups julienne Swiss cheese
1 cups carrots cut into julienne
1/2 cup celery julienne
1/4 cup diced green pepper
3 chopped scallions
1 cup chopped pimento
1 cup vinaigrette dressing
lettuce leaves for garnish

In a large bowl, combine macaroni and remaining ingredients. Toss lightly.
Cover then refrigerate to blend flavors.
Serve on a bed of lettuce leaves.

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