COOK macaroni in boiling water 10 minutes. Add broccoli and carrots and cook until macaroni is tender, 2 minutes longer. Drain and rinse with cold water to cool.

PLACE macaroni mixture in a bowl or casserole dish. Toss with half of salad dressing and sprinkle with 1/4 teaspoon pepper.

LAYER turkey, zucchini and tomatoes on top of macaroni mixture. Drizzle with remaining salad dressing and sprinkle with remaining 1/4 teaspoon pepper.

COVER with Reynolds Color Seal-Tight Plastic Wrap. Refrigerate at least 2 hours or overnight.

WRAP ice bundles in Reynolds Color Seal-Tight Plastic Wrap to keep salad cool. For each ice bundle, place 3 to 5 ice cubes on a 12-inch square of plastic wrap. Bring up the four corners of plastic wrap and twist at the top of each ice bundle. Place salad bowl in the center of a large casserole dish or tray with sides. Arrange ice bundles on the tray around salad bowl and place on the buffet table.

Number of Servings: 8

Nutrition Information:
(Per Serving)

calories		191
grams fat		6
milligrams cholesterol		15
milligrams sodium		574
grams carbohydrates		17
grams protein		10