Chunky Garden Macaroni Salad With Black Pepper Bacon

• 1 whole Large Green Peppers Sliced Into 1 Inch Strips
• 1 whole Large Yellow Pepper, Sliced Into 1-Inch Strips
• 1 whole Large Red Pepper, Sliced Into 1-Inch Strips
• 2 whole Large Sweet Onions Chopped Into Large Chunks
• 1 bunch Fresh Broccoli Chopped Into Large Chunks
• 2 whole Cucumbers Sliced Into 1/4-inch Circles
• 6 stalks Fresh Celery Sliced Into 1 Inch Chunks
• 5 whole Large Tomatoes, Cut Into Chunks
• 3 pounds Cooked Macaroni Drained
• 1-1/2 pound Black Peppered Bacon Fried And Cut Into Bite Sized Pieces
• 1 cup Sugar Or Splenda
• 1 teaspoon Garlic Powder
• 1 teaspoon Dried Or Fresh Thyme
• 1 teaspoon Celery Seed
• 1-1/2 cup Apple Cider Vinegar
• 1-1/2 cup Mayonnaise With Olive Oil Or Miracle Whip
• 1 Tablespoon Seasoned Salt
• 1 Tablespoon Fresh Ground Black Pepper
• 1 teaspoon Salt
• 1 teaspoon Onion Powder
• 1 Tablespoon Dijon Mustard
• 2 cups Shredded Mexican Cheese Blend Not The One With The Taco Seasoning Added

1. Chop all vegetables and place in a very large bowl.
2. Add cooked macaroni, then add cooked bacon.
3. In another bowl mix all other ingredients except for cheese.
4. Mix well and pour over salad.
5. Stir very well, and do not drain. Place bowl in fridge overnight.
6. When you are ready to serve, drain, leaving some sauce for stirring later. Then stir well again, and add cheese sprinkled on top right before serving

green peppers, yellow pepper, red pepper, sweet onions, broccoli, cucumbers, celery, tomatoes, macaroni, bacon, sugar, garlic, thyme, celery, apple cider vinegar, mayonnaise, salt, fresh ground black pepper, salt, onion powder, dijon mustard, cheese

Taken from tastykitchen.com/recipes/salads/chunky-garden-macaroni-salad-with-black-pepper-bacon/ (may not work)