Macaroni Salad from 1950

4 cups cooked elbow macaroni (from one 8-oz package)
2 cups diced celery
2 tbsp minced onion
2 tbsp vinegar
2 tbsp salad oil
1 tsp salt
1/4 cup chopped green (bell) pepper
3/4 cup mayonnaise (about)
2 tbsp minced pimiento, if desired
1 hard-cooked egg

Marinate macaroni, celery and onion in the vinegar, oil and salt.
Add green pepper, mayonnaise and pimiento, and toss.
Serve in cups of crisp lettuce or other salad greens and garnish
with hard-cooked egg.

Variation: 1 cup of cubed cheese, ham, shrimp, chicken or other
meat or seafood may be added if desired.

This will make six servings.

Source: Reading, PA - Reading Eagle newspaper, Aug 6, 1950