1/2 c. sugar
1/4 c. white vinegar
1 (7 oz.) pkg. sm. macaroni (or 2 c.)
Chopped hard boiled eggs, green pepper, celery, and pimento (or radishes or carrots for color) to taste
1/2 c. mayonnaise
4 sm. scallions, finely chopped

Mix sugar and mayonnaise with wire whisk. Add vinegar and mix until it no longer looks curdled. Add chopped scallions. Cook macaroni and drain thoroughly. Place macaroni in large bowl that has a cover and add the dressing of sugar, mayonnaise, vinegar, and scallions. Mix thoroughly and cover and refrigerate overnight or 24 hours. Before serving, add the remaining ingredients, chopped eggs, green pepper, celery, pimento or radishes or carrots. Let stand at room temperature for 15 to 30 minutes before serving.

Please Note: This may be used as a light entree if you add a can of salmon, tuna, or chicken to it with all the fresh vegetables. Leftovers must be refrigerated.