1 c. uncooked elbow macaroni
1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 c. shredded carrots
1/2 c. mayonnaise or salad dressing
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/2 c. chopped onions
1 tbsp. vinegar
1/2 to 1 tsp. dried whole dillweed

Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water; drain again. Add onion, celery, green pepper and carrot; toss well.

Combine remaining ingredients; gently stir mayonnaise mixture into macaroni mixture. Chill 1 hour. Yield: 4 to 6 servings.