16-24 oz. macaroni
1 lg. bell pepper
1 red onion
4 shredded carrots
1 can Eagle Brand milk
1 c. vinegar
1 c. sugar
2 c. mayonnaise
1 tsp. salt
1/4 tsp. pepper

Cook, drain and cool macaroni. Chop pepper, onion and combine with carrots.

Mix together milk, vinegar, sugar and mayonnaise. Pour over and mix with vegetables. Fold in macaroni. Chill at least 4 hours.