Macaroni Salad

2 lb elbow macaroni – cooked & drained

3 large or 5 small tomatoes – diced

2 large Vidalia onions – diced

1 large bell pepper – chopped – save 2 rings for garnish

1 lb sharp cheddar cheese – cut into small cubes

2 C. mayonnaise

Basil

Black pepper

Celery salt

Parsley

Garlic powder

Paprika – optional

Mix all vegetables – stir in spices to taste – add macaroni, cheese, and mayonnaise. Mix well with hands so that all vegetables and cheese are well coated. Chill and serve. May garnish with bell pepper rings and sprinkle with paprika.