1 c. elbow macaroni
2 tbsp. cider vinegar
1/4 c. vegetable oil
1/4 c. mayonnaise
Salt & freshly ground black pepper to taste
2 c. diced, cooked chicken
1 med. carrots, grated
1 stalk celery, chopped

Cook the macaroni in plenty of boiling water for eight minutes or until it is tender; stirring occasionally. Drain the macaroni and shake the colander to remove excess moisture. Pile the macaroni into a large bowl and sprinkle it with the vinegar and oil. Stir the macaroni thoroughly, then add the mayonnaise, salt and pepper and mix the pasta until the mayonnaise is blended in.

Add the chicken, carrot and celery and stir the salad. Taste it for seasoning, add more salt, pepper and mayonnaise to taste and cover the bowl with plastic wrap. Refrigerate it for several hours or until it is cold. Pack the salad in plastic containers or serve it in pita pockets with lettuce.