Macaroni Salad - cooking recipe

Ingredients

1 lb. rotini macaroni
1 small onion (if choose), chopped fine
1 large green pepper
2 large carrots, grated
1 c. celery, chopped
1 large jar pimento, chopped
1 3/4 c. sugar
1 pt. salad dressing
1 c. white vinegar
1 can canned milk

Preparation

Mix sugar with salad dressing and vinegar; add milk.
I use eggbeater to assure thoroughly mixed.
Cook macaroni until about half done; drain and rinse with hot water.
Mix all ingredients while macaroni is hot.
Cool in refrigerator overnight.
Mixture will be soupy but will thicken as it cools.
Makes a large bowl. This keeps in refrigerator for several days.