1/2 lb. elbow macaroni
8-10 Spanish olives, chopped
1-2 stalks celery, chopped, some tender leaves
3 tbsp. olive oil
3 tbsp. lemon juice
1 med. onion, chopped
Salt & black pepper to taste

Boil macaroni; drain. Beat olive oil and lemon juice together well. Toss macaroni in it. Add all other ingredients. Chill for a couple of hours before serving.