Hmmm...don't have a recipe, per say, but I chop celery, red onion (fine) and sweet peppers then add mayo, a squirt of prepared mustard, a bit of white vinegar, salt and pepper, a dash of sugar and (the secret ingredient) a splash of bread and butter pickle juice. Stir all that up and add most of it to the cooked macaroni until coated. Let sit in the fridge, covered for a couple of hours and just before serving, add the rest and stir it up, because it will have dried out as the pasta sucked up the mayo mix. Check for seasonings and serve. Watson