2 c. elbow macaroni
2 tbsp. chopped green pepper
1 sm. tomato, chopped
1 tsp. salt
1 tsp. sugar
1 tbsp. vinegar
1 tbsp. water
3/4 c. mayonnaise

Cook macaroni in boiling salted water until tender; drain and chill. Toss all remaining ingredients Serve cold. Garnish with fresh curly parsley and paprika.