4 c. cooked elbow macaroni (1/2 lb. uncooked)
1 1/2 c. sliced celery
1/2 c. cut up scallions or minced onion
2 tbsp. snipped parsley
1 c. mayonnaise
2 tbsp. vinegar
1/2 tsp. celery seeds
1 1/2 - 2 tsp. salt (or less to taste)
1/8 tsp. pepper
Sliced black olives

Combine all ingredients and refrigerate for several hours.