1 (8 oz.) pkg. lg. shell macaroni
1 (9 oz.) pkg. frozen cut green beans
1/4 c. salad oil
2 tbsp. cider vinegar
1 tbsp. prepared mustard
1 1/2 tsp. sugar
1 tsp. salt
1/2 (16 oz.) pkg. frankfurters, sliced
1/2 c. pitted ripe olives, each cut in half
1/2 sm. head iceberg lettuce, chopped
1 celery stalk, sliced
2 tomatoes, sliced

Prepare macaroni. Drain. Prepare frozen green beans as directed, drain. In large bowl, mix salad oil, vinegar, mustard, sugar, and salt. Add macaroni, green beans, frankfurters, olives, lettuce, and celery; with rubber spatula, toss to coat with dressing. Arrange tomato slices around edge of large platter; spoon salad in center. Serve salad at room temperature, or cover and refrigerate to serve chilled later.