Piquant Macaroni Salad

• 1 lb. (4 c.) elbow macaroni
• 2 Tbsp. salt
• 4 to 6 qt. boiling water
• salt and pepper to taste
• 1/4 lb. American cheese
• 1/4 c. scallions, sliced
• 1/4 c. vinegar
• 1/2 c. salad oil
• 1/2 tsp. paprika
• 1 (12 oz.) can ham or luncheon meat
• 3/4 c. green pepper, chopped
• 3/4 c. celery, chopped

1. Cook macaroni in salted water until tender; drain.
2. Rinse in cold water and drain in colander.
3. Mix vinegar, oil, paprika, salt and pepper to taste; mix well.
4. Add macaroni and mix lightly; chill for 1 hour.
5. Cut meat, cheese, peppers, celery and scallions with macaroni mixture.
6. Toss lightly; chill thoroughly.
7. Garnish with pimento strips and watercress if desired.

elbow macaroni, salt, boiling water, salt, american cheese, scallions, vinegar, salad oil, paprika, ham, green pepper, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21118 (may not work)