Usually never much left of mine. A box of small elbows or shells, cooked to your liking, drain. Pour in large bowl with lid. Over just drained macaroni, put chopped hard boiled eggs, 4-5, chopped sweet onion, 1/4 to 1/2 cup, depending on how you like onions, chopped celery, to taste, 2-3 heaping tablespoons of sweet pickle relish, garlic powder, salt and pepper to your liking. Pour over all, Marzetti's Slaw Dressing (it's on the shelves where the other salad dressings and mayo's are). Make it sloppy, cover tightly and refrigerate 24 hours. Stir and serve. The macaroni will absorb a lot of the dressing. Always put your dressings on over the hot pasta, the taste is much better. And yes I do use the same dressing to make my coleslaw, just pour it over shredded cabbage. Sometimes I make my potato salad the same way, trading out the pasta for cooked potatoes. Both are always a hit.