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May 11, 2011 | |
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Ingredients |
Instructions |
2 cups Uncooked Elbow Macaroni |
Cook macaroni according to package directions, drain and rinse in cold water. In a large bowl, combine macaroni, green onions, tomato and celery. In a small bowl, combine mayo, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate at least 2 hours. Just before serving, add the bacon. |
5 Green Onions, finely chopped | |
1 large Tomato, diced | |
1-1/4 cup Celery, diced | |
1-1/4 cup Mayonnaise | |
5 tsp White Vinegar | |
1/4 tsp Salt | |
1/8 tsp Pepper | |
1 lb Sliced Bacon, cooked and crumbled | |