1/2 lb. swirl macaroni
1 sm. green pepper, diced
1/2 c. diced celery
1 carrot, grated
1/2 sm. onion, chopped

DRESSING:

1/2 c. vinegar
3/4 c. sugar
1 c. mayonnaise
1/2 c. evaporated milk

Cook macaroni 2/3 done. Mix dressing. Pour over vegetables and hot macaroni. Let stand in refrigerator overnight. Keeps well.