Lucy's Macaroni Salad

• 1 pkg. (14 oz.) elbow maccaroni, cooked al dente
• 1 cup mayonnaise
• 1 can Eagle brand milk
• 1/2 cup white vinegar
• 1 cup grated carrots
• 1 cup finely chopped celery
• 1 cup finely chopped red
• green peppers (optional)

1. Mix together mayonnaise, Eagle Brand milk, and vinega; set aside.
2. When pasta is cool, mix in vegetables, then pour dressing over all and mix well.

elbow maccaroni, mayonnaise, milk, white vinegar, carrots, celery, red, green peppers

Taken from www.foodgeeks.com/recipes/18428 (may not work)