Macaroni Salad from 1954
2 cups cooked elbow macaroni
1 cup chopped celery
1/2 cup chopped cucumber
3 tbsp chopped green (bell) peppers
2 tbsp grated onions
2 tbsp chopped parsley
1/8 tsp black pepper
1 tsp salt
1/2 cup mayonnaise
Combine all ingredients. Chill well before serving.
Makes 4 servings.
Source: Spartanburg, NC - Herald-Journal newspaper, July 2, 1954