1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Directions

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper
and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.

2 cups dry macaroni or ditaloni
1 cup sliced celery
1 cup chopped red pepper
1/2 cup cucumber, sliced and quartered
1/2 cup chopped red onion
1/3 cup fat-free mayonnaise
1/3 cup low fat plain yogurt (Fat-free Greek yogurt works well too)
1 tbsp Dijon mustard

Preparation:
Cook macaroni according to package directions. Drain and rinse with cold water to cool. In a large bowl, combine cooled macaroni, chopped celery, pepper, cucumber, and onion. In a small bowl, combine mayonnaise, yogurt and mustard. Add to pasta salad and toss well to coat.
Chill for at least 2 hours.

Serves 6

1-1/2 lb. box of elbow macaroni
1/2 bunch of green onions, chopped
1/2 tsp. salt (or more to taste)
1/2 each red, orange, green and yellow peppers, total: 2 whole peppers
2 tsp. Dijon mustard (generous)
1-1/2 cups Hellman's Mayonnaise
celery salt

Cook macaroni in salted water. Drain noodles. While noodles are still hot, mix in mustard and mayonnaise in large bowl. Mixture should be wet, but not creamy. Stir in onions and peppers and salt.
Mix well. Taste for salt and mayonnaise content. Add more if needed.
Coat top of salad with a sprinkling of celery salt and stir in.