1 lb. elbow macaroni

Cook macaroni and rinse with cold water until cold. Drain well and set aside.

Dressing:

1 tsp. salt
2 tsp. sugar
1/2 to 3/4 tsp. celery seed
1 tomato, diced
1/2 cucumber, diced
1/2 c. chopped onion
1 green pepper, diced
1/2 c. corn kernels (optional)

Mix together mayonnaise, lemon juice, salt, sugar and celery seed. Add tomato, cucumber, onion, pepper and corn. Combine pasta and dressing. Refrigerate until serving time.