1 lb. elbow macaroni
1 pt. sour cream
1/2 c. light cream
Salt & pepper to taste
1/2 c. to 3/4 c. mayonnaise (optional)
2 c. diced celery
1 red onion, chopped
1 diced green pepper
1 c. shredded carrots
2 tbsp. pickle relish
2/3 tbsp. wine vinegar

Cook macaroni according to package directions. Drain. Mix mayonnaise, light cream, sour cream, salt and pepper. Add macaroni and vegetables; toss gently. Add vinegar (amount to taste). Chill. Serves 12-15.