2 c. uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 c. diced celery
1 1/4 c. mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 to 1/4 tsp. pepper
1 lb. bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.

Yield: 12 servings.