8 oz. elbow macaroni
1/2 c. mayonnaise
1 tbsp. lemon juice
1 tsp. salt
1 tsp. sugar
1/4 tsp. celery seed
1 tomato, diced
1 c. diced celery
1 carrot, grated

Cook macaroni according to package directions; drain. Combine all ingredients with cooked macaroni. Blend well. Refrigerate before serving. Serves 6-8.