1 lb. elbow macaroni
1 lg. onion
1 stalk celery
1 sm. carrot
1 (16 oz.) jar mayonnaise
1/2 tsp. lemon juice
1 tbsp. white vinegar
1 tbsp. sugar
3 tbsp. Italian dressing
1/8 tsp. pepper
1/8 tsp. celery salt
2 tsp. dried dill weed

Cook macaroni as directed on package. Drain, rinse with cold water, and place in large bowl. In food processor, finely chop onion, celery and carrot (or chop by hand). In small bowl, combine chopped mixture with remaining ingredients; stir until well mixed. Add to macaroni and stir gently until all macaroni is coated. Adjust pepper, celery salt and dill to taste. Chill. Salad is better if allowed to sit in refrigerator overnight.