1 (8 oz.) pkg. uncooked elbow macaroni
3 medium carrots, peeled and diced
2 stalks celery, diced
1 medium onion, chopped
1 medium cucumber, peeled and chopped
1 lg. tomato, peeled and chopped
1/2 c. vegetable oil
1/2 c. cider vinegar
1/3 c. sugar
1 tsp. salt
1/2 tsp. pepper

Cook macaroni; drain. Rinse with cold water; drain again. Combine cooked macaroni with next 5 ingredients. Combine remaining ingredients; mix well. Pour over macaroni; toss gently. Cover and chill eight hours. Serves 8.