1 and 1/2 cup elbow macaroni
5 green onions, chopped
1 large tomato, diced
1 and 1/4 cup diced celery
1 and 1/4 cup mayo
5 tsp white vinegar
salt/pepper
1 pound bacon, cooked & crumbled
Cook macaroni; drain and rinse in cold water. In large bowl, combine macaroni, green onions, tomato and celery. In small bowl, combine mayo, vinegar, salt/pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon.