1 lb. elbow macaroni
3 lg. cucumbers
1/2 lg. onion
3-4 med. tomatoes
1/4 green pepper
Sprinkle celery salt to taste or 1/2 c. celery
1 tbsp. apple cider vinegar
2-3 tbsp. mayonnaise
Salt and pepper to taste

Boil macaroni until tender. Rinse with cold water and drain. In a large mixing bowl, combine cut vegetables, cucumbers, onions, peppers and celery, vinegar and mayonnaise. Mix well. Add macaroni, mix lightly. Sprinkle celery to taste. Sprinkle salt and pepper to taste. Add tomatoes last so as not to mush up. Serve cold. Makes about 2 pounds total.