3/4 c. uncooked elbow macaroni
1 can (15 1/2 oz.) salmon, drained and flaked
3 c. finely shredded cabbage
1 med. stalk celery, chopped (1/2 c.)
1 med. green pepper, chopped (1 c.)
2 tbsp. finely chopped onion
1 1/2 tsp. salt
1 1/2 tsp. pepper
1/4 c. vegetable oil
2 tbsp. vinegar
2/3 c. mayonnaise, if desired

Cook macaroni. Mix macaroni, salmon, cabbage, celery, green pepper and onion. Mix salt, pepper, oil and vinegar. Pour over macaroni mixture and toss. Mix in mayonnaise. Cover and refrigerate 30 minutes.