Ingredients

• 1 lb elbow macaroni, cooked to eldente, drained and rinsed well
• 1 large cucumber, peeled and diced
• 1 large tomatoes, chopped with liquid included
• 1 small onion, chopped (more to suit taste)
• 1 large green bell pepper, seeded and chopped
• 2 -3 hard-boiled eggs, peeled cooled, and chopped (optional)
• 3/4 cup mayonnaise (Hellman's is best)
• 1/2 cup Miracle Whip
• 2 tablespoons prepared yellow mustard
• 2 teaspoons celery salt, to taste
• 2 teaspoons seasoning salt, to taste
• black pepper

Instructions

1. In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste).

2. Cover; refrigerate overnight to blend flavors.

3. Stir before serving.

4. Note: If you don't want to include the cooked hard-boiled eggs in the salad, I sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just lay them on top evenly around a large bowl with the pasta salad, so people have the option of having them or not-- and it makes for a nice presentaion-- if you are adding them into the salad, then 2-3 chopped should be enough.