1 lb. elbow macaroni
1 onion
1/2 c. sugar
1/2 c. oil (not olive oil)
1/2 c. vinegar
1 med. can black pitted olives
1 sm. jar green olives
1 green pepper

Boil and cool macaroni. Chop onion. Slice olives thin. Dice 1 large pepper. Mix sugar, oil and vinegar. Add all ingredients to macaroni, mix well and refrigerate.