Simple Macaroni Salad

• 1/2 pounds Elbow Macaroni
• 3/4 cups Diced Carrot
• 3/4 cups Diced Celery
• 1/2 cups Diced Red Onion
• 1/2 cups Diced Yellow Pepper (optional)
• 1/3 cups Diced Dill Pickle
• 1/4 cups Diced Black Olives
• 1/2 cups Real Mayonnaise (heaping)
• 2 Tablespoons White Vinegar
• 3/4 teaspoons Dried Basil
• 1/2 teaspoons Dried Oregano
• Salt And Pepper, to taste

1. Bring a large pot of water to boil. Salt water generously and pour in the pasta. Stir and cook 7-10 minutes or until al dente. While pasta is cooking chop all your veggies. When it's done, drain pasta into a colander and rinse it under cold water until cold.
2. Pour the drained pasta into large bowl and top with chopped veggies. Stir in mayonnaise, vinegar and seasonings until everything is well coated. If it doesn't seem like there's enough mayonnaise to go around, add in a splash of water or a little more mayonnaise. Refrigerate until ready to serve.

elbow macaroni, carrot, celery, red onion, yellow pepper, dill pickle, ubc, mayonnaise, white vinegar, basil, oregano, salt

Taken from tastykitchen.com/recipes/salads/simple-macaroni-salad/ (may not work)