This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Minestrone Salad

1 package (16 oz.) elbow macaroni
2 cans (12 oz each) Mexican style corn, drained
1 can (16 oz) cut green beans, drained
3 medium carrots, pared and shredded (1 cup)
1 cup sliced green onions
3/4 cup bottled Italian salad dressing
1 cup thinly sliced celery
1 1/2 cup mayonnaise or salad dressing
1 tablespoon prepared hot mustard
2 teaspoons salt
4 medium tomatoes

Cook macaroni as label directs; drain.

While warm, combine with corn, green beans, carrots, onions, and Italian dressing in a large bowl; toss lightly to mix.

Chill at least 2 hours to season and blend flavors. Just before serving, add celery to macaroni mixture. Mix mayonnaise, mustard, and salt into small bowl; stir into macaroni mixture until evenly coated.

Slice tomatoes; cut each slice in half; arrange evenly around edge in bowl.

Yield: 16 servings