1 c. light mayonnaise
2 tbsp. cider vinegar
2 tbsp. chopped fresh dill
1 tsp. salt
1/8 tsp. pepper
8 oz. elbow macaroni, cooked and drained
1 c. chopped cucumber
1 c. quartered cherry tomatoes
1/4 c. sliced green onions

In large bowl combine mayonnaise, vinegar, dill, salt and pepper. Add rinsed and drained elbow macaroni, cucumber, tomatoes and onions. Toss to coat well. Cover; chill. Makes 6 cups.