1 lb. elbow macaroni
3 med. carrots, shredded
1 c. red vinegar
2 c. mayonnaise
1/4 tsp. pepper
1 tsp. salt
1/4 c. sugar
1 can Eagle Brand milk
1 onion, chopped
1 lg. pepper, chopped

Cook macaroni, drain and cool. Rinse with hot water. Add vegetables and mix well. Combine milk, vinegar, sugar, mayo, salt and pepper and mix. Pour over macaroni and veggies. Chill at least 4 hours before serving. Serves 10 to 15.