Vegetable Macaroni Salad - cooking recipe

Ingredients

1 (12 oz.) pkg. elbow macaroni
1 large green pepper
1 chopped onion
4 shredded carrots
1 can Eagle Brand milk
1 c. vinegar
2 c. mayonnaise
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook macaroni.
Drain and cool.
Add vegetables and mix well. Combine milk, vinegar, sugar, mayo, salt and pepper.
Add to macaroni mixture.
Chill at least 4 hours before serving.
Better if left overnight.
Keeps well.
Serves 10.