Instructions
2 cups uncooked elbow macaroni
5 green onions, sliced
1 large tomato, diced
1 1/2 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound bacon, fried and crumbled
Cook macaroni per package directions; drain and rinse in cold water. In a large bowl, combine macaroni, onions, tomato and celery. In a small bowl, mix mayonnaise, vinegar, salt and pepper together and pour over the macaroni; toss to coat. Cover and chill at least 2 hours. Just before serving, add crumbled bacon on top of salad.
