1 (16 oz.) box medium size elbow macaroni (or medium shell macaroni)
1 large onion, chopped
1 large cucumber, peeled and chopped
1 medium sweet green bell pepper, chopped (seeded & cored)
2 medium or 1 large ripe garden tomato, chopped
2 stalks celery, chopped
1/2 cup milk
1 cup mayonnaise (I use Duke's)
1/2 tsp. salt
1/4 tsp. ground white pepper (ground black pepper is fine)

Cook macaroni according to directions on box, being careful not to overcook (al denté preferred). Drain well and pour into in large mixing bowl. Add six ice cubes and stir lightly until ice melts. Drain again to remove water (this cools the mac quickly and prevents stickiness).

Add all other ingredients and stir well. Allow to cool in refrigerator overnight. It will seem slightly thick after cooling but stir again well going all the way to the bottom of bowl to mix all ingredients.

If needed, a small amount of additional cold milk may be added to make it smoother along with additional salt and pepper, to taste.

Serve with your choice of picnic type foods for a spring or summer mood or with hot ham biscuits or salmon patties for a fall or winter meal.

Note: Other brands of mayo may be substituted but the taste is really best using Duke's (Southern) mayonnaise.

Submitted by: Jenny Wright