BLT Salad

2 Cups elbow macaroni, cooked
5 Green onions, finely chopped
1 Large tomato, diced
1 1/4 Cups celery, diced
1 1/4 Cups mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. bacon, cooked and crumbled


Cook macaroni and drain; rinse in cold water.
Place macaroni in Bean Pot, add green onions, tomato and celery.
In bowl combine mayonnaise, vinegar, salt and pepper.
Pour over macaroni mixture and toss to coat.
Cover and refrigerate for 2 hours.
Just before serving stir in bacon.