Garden Macaroni Salad

6 ounces elbow macaroni cooked, drained, and cooled

2 egg hard-cooked, coarsely chopped

½ cup carrot shredded finely chopped celery, or sliced radishes

2 tablespoons green onion chopped

½ teaspoon salt

1/8 teaspoon pepper

½ cup ranch salad dressing bottled

Combine macaroni, eggs, carrot, green onions, salt, and pepper in a medium bowl. Pour dressing over and gently stir until all ingredients are well coated. Serve immediately or cover and chill up to 2 hours.

If desired, sprinkle with chopped fresh parsley before serving.