1 1/2 lb. macaroni
1 c. onion, chopped
1 c. celery
2 cans tiny shrimp
3/4 c. chopped parsley
3 c. mayonnaise
2 tbsp. French's mustard
3 tbsp. vinegar

Cook macaroni as directed on package and drain. Let cool. Mix all ingredients together and add to macaroni. Refrigerate overnight.