Ingredients

• 4 ounces uncooked macaroni
• 2 1/2 cups tomatoes, seeded and chopped
• 1 cup red onion, finely chopped
• 1 cup cucumber, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped (or yellow or orange)
• 1/2 cup red bell pepper, finely chopped
• 2 tablespoons black olives, finely chopped
• 3 tablespoons cider vinegar (or red wine vinegar)
• 1 bay leaf
• 2 tablespoons fresh parsley, minced (or 1 tsp. dried parsley)
• 1 tablespoon fresh thyme, minced (or 1/2 tsp. dried thyme leaves)
• 1 garlic clove, minced
• 3 -4 dashes hot pepper sauce
• 1/4 teaspoon ground black pepper
• whole olive (to garnish)
• sliced cucumber (to garnish)
• dill sprigs (to garnish)

Instructions

1. Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

2. Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.