Ingredients
2 cups uncooked elbow macaroni1 large tomato, finely chopped2 celery ribs, finely chopped5 green onions, finely chopped1-1/4 cups mayonnaise5 teaspoon white vinegar1/4 teaspoon salt1/8 to 1/4 teaspoon pepper1 pound bacon strips, cooked and crumbled
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery and green onions.
In a small bowl, whisk mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Refrigerate, covered, at least 2 hours. Just before serving, stir in bacon.
