2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups light mayonnaise (less is fine)
5 teaspoons white vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 pound bacon, cooked crisp, drained and crumbled
In a large pot, cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, green onions, chopped tomato and celery. For the dressing, in a small bowl, combine mayonnaise, vinegar, salt and pepper; mix well. Pour dressing over macaroni mixture; toss well to coat. Cover and chill in refrigerator for at least 2 hours. Just before serving, add crumbled bacon and mix. To serve, line a large bowl with lettuce leaves and place salad mixture in bowl. Garnish with tomato slices, if desired. Makes about 12 servings.
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