2 cups of uncooked elbow macaroni
1 large tomato, diced
1 1/4 cup of mayo
1/4 tsp. of salt
1 lb. of bacon – cooked and crumbled
5 green onions, finely chopped
1 1/4 cup of diced celery
5 tsp. of white vinegar
1/8-1/4 tsp. of ginger
Cook macaroni according to the package. Drain and rinse. In a large bowl, combine macaroni, onion, tomato and celery. In a small bowl, mix mayo, vinegar, salt & pepper. Pour over macaroni mixture and toss. Cover and chill at least 2 hours. Just before serving, add the crumbled bacon.
Enjoy!
