1 1/2 lb. box of elbow macaroni
1/2 bunch of green onions - chopped
1/2 tsp. salt (or more to taste)
1/2 ea. red, orange, green and yellow peppers. total: 2 whole peppers
2 tsp. Dijon mustard (generous)
1 1/2 cups Hellman's Mayonnaise
celery salt

Cook Macaroni in salted water. Drain noodles.

While noodles are still hot, mix in mustard and mayonnaise in large bowl.

Mixture should be wet, but not creamy. Stir in Onions and peppers and salt. Mix well.

Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling of celery salt and stir in.

Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.

Serve cold.

** We slice up the left over peppers and serve with Ranch dressing as a before the picnic snack **

Submitted by: Krist Wolf