Light Macaroni Salad

3 cups elbow or salad macaroni (ditalini)
1 can albacore tuna, drained
3 hard-boiled eggs, crumbled
1 cup Miracle Whip Light
3 cups finely diced raw vegetables (cucumbers, tomatoes, celery, carrots, green onions, bell peppers, etc.)

Salt and pepper to taste

Cook macaroni until el dente; rinse with cold water.  Stir in Miracle Whip and refrigerate until remaining salad ingredients are prepared.

Toss chilled macaroni with remaining ingredients and chill thoroughly.

Serves 18

Note: Keeps well in fridge for 5 to 7 days.