2 c. elbow macaroni
1 c. celery (finely chopped)
1/2 c. green-red peppers (finely chopped)
1 1/2 tsp. wine vinegar
1/8 tsp. garlic powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. celery seed
1 tbsp. pimientos
1/2 c. mayonnaise
1/2 tsp. parsley

Cook macaroni as desired. Rinse with cold water, drain and chill.

Combine the remaining ingredients in the order listed above, excluding the parsley. Blend thoroughly. Sprinkle parsley on top. Serves eight.