1 c. uncooked elbow macaroni
1/3 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 c. shredded carrot
1/2 c. mayonnaise
1 tbsp. vinegar
1/2-1 tsp. dried whole dillweed
1/4 tsp. garlic salt
1/4 tsp. onion salt

Cook macaroni according to package directions, omitting salt; drain. Rinse well with cold water; drain again. Add onion, celery, green pepper and carrot; toss well. Combine mayonnaise and remaining ingredients, gently stir mayonnaise mixture into macaroni mixture. Chill 1 hour. Yield 4-6 servings.