1/2 c. chopped celery
4 c. cooked elbow macaroni
1/2 c. chopped green onion
2 eggs, boiled & chopped
1 c. frozen peas
2 tbsp. snipped parsley
1 c. mayonnaise
2 tbsp. vinegar
1/2 tsp. celery seed
2 tsp. salt
Dash of pepper
1 tsp. prepared mustard

While macaroni is cooking, combine parsley and mayonnaise, vinegar, celery seed, salt, pepper and mustard. Mix well, toss macaroni with onion and celery, eggs and peas. Add dressing to this mixture and mix well. Refrigerate before serving.