Macaroni Salad

This has been a staple in my husband's family for as long as I've known them.  I didn't think I'd like it at first, but now it's one of my summer favorites.  This recipe is an easy recipe and one not many of us can mess up, however better saved than forgotten somehow in time.

The vegetables are an approximation as they vary based on size and how many vegetables you like in your salad.  The Miracle Whip is also a range, depending on how "wet" you like your salad.

1 pound macaroni elbows 
1 large cucumber
2 large tomatoes
1 bunch of green onions
1-1 1/2 cups Miracle Whip
salt 
pepper

Boil the macaroni in salted water.  Boil about an extra minute longer than the directions to make it soft.  Soft, not mushy.  Drain and cool with running cold water.  Put to the side.

Peel the cucumber and cut into slices and then into chunks-or however you'd like them.  Some people might like diced, others bigger chunks.  Keller usually makes them about the size of a piece of macaroni. Cut the tomato into chunks, sized to your liking.  Rinse and clean about 2-4 stems of green onions and slice thinly.  Your preference will determine how much you will want to use.  

Put the macaroni into a large bowl along wiht the vegetables.  Start adding the Miracle Whip to the vegetables and macaroni, mixing as you go.  Continue adding Miracle Whip until you have a consistancy you want.  Add salt and pepper to taste.

Cover and refrigerate for a while to marry all the flavors.  Frequently, we will make it a couple hours ahead of time, but my husband's Aunt Sue makes it the night before.  This is a dish that gets better the second day.  If it's been treated well (not left unchilled too long) it can even be good a 3rd day possibly.

Great potluck dish if you can keep it cold and not get warm.