Pickled Macaroni Salad
2 pounds - spiral macaroni
2 3/4 cups - vinegar
1/2 cup - oil
2 tablespoons - prepared mustard
1 tablespoon - salt
1 teaspoon - pepper
1 tablespoon - parsley
1 teaspoon - celery seed
1 teaspoon - garlic powder
1 medium - red onion, chopped
1 medium - green pepper, chopped
2 medium - carrots, grated
Cook macaroni in salted water; drain, rinse, and dry on towels.
Coat with oil and stir in remaining ingredients. Let stand at
room temperature for 1 hour, stirring occasionally.
Cover and refrigerate for 2-3 days for best flavor.