1 1/3 boxes ring macaroni
1 can peas
1 can carrots
1 can French cut green beans
White vinegar
1 can kidney beans
1 sm. can pimento, cut
1/2 green pepper
1 med. onion
1 c. celery
1 pt. salad dressing
1/2 pt. whip cream (not whipped)
1/2 c. sugar
1 tsp. prepared mustard

Make 1-3 days ahead.

Cook, drain and cool macaroni. Drain peas and green beans. Do not drain kidney beans yet, but put them into a bowl and cover with white vinegar. Let stand 1 hour and drain. Mix salad dressing, unwhipped cream, sugar and mustard. Mix all and refrigerate.