Macaroni Salad II recipe

1 (12 ounce) package elbow macaroni
1 small bell pepper, chopped
1 medium onion, chopped
2 ribs celery, chopped
1 medium cucumber, chopped
2 tomatoes, chopped
1 cup mayonnaise or salad dressing
2 tablespoons vinegar
Salt, to taste
Pepper, to taste
Garlic powder, to taste

Cook macaroni. Drain hot water; rinse, and drain well.

Mix chopped vegetables, mayonnaise or dressing, vinegar, salt, pepper and garlic powder with drained macaroni. Refrigerate soon after preparation.

Will keep several days.

Yields 10 to 12 servings.