2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 teaspoons white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water.

In a large bowl, combine macaroni, green onions, tomato and celery.

In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours.

Add bacon just before serving.