2 cups uncooked elbow macaroni 5 green onions, finely chopped 1 large tomato, diced 1-1/4 cups diced celery 1-1/4 cups mayonnaise 5 teaspoon white vinegar 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper 1 pound sliced bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery.

In a small bowl, whisk the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon. Yield: 12 servings.