1 c. mayonnaise
2 tbsp. cider vinegar
1-2 tbsp. chopped fresh dill or 1 tsp. dried dill
1 tsp. salt
1/8 tsp. pepper
8 oz. elbow macaroni
1 c. chopped cucumber
1 c. quartered cherry tomatoes
1/4 c. sliced green onions

Cook macaroni as directed; rinse in cold water and drain.

In large bowl, combine mayonnaise, vinegar, dill, salt and pepper. Add elbow macaroni, cucumber, tomatoes and onions; toss to coat well. Cover and chill. Makes 6 cups.

Note: Any type of small macaroni shapes can be substituted for the elbow macaroni.