- 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 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/8 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, combine 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.