Creamy Macaroni Salad

1 pound elbow Macaroni

1 red bell pepper, chopped

1 bunch Green onion

1 can black olives, sliced

1 cup, dill pickles, diced

12 oz. mayonnaise

3 Tbls. Sugar

2 Tbls. red wine vinegar

salt and pepper to taste

Cook macaroni, shock in cold water and let drain, dump into large bowl.  Mix mayonnaise, sugar and vinegar, pour over macaroni and stir.  Add diced pepper, onions, olives and pickles, stir. Season with salt and pepper  Chill for at least 3 hours before serving, chill overnight for best effect.

Chicken Pasta Salad

4 C. bow tie pasta
4 c. chicken, cooked and cubed
1/2 c. chopped green onion
1 c. water chestnuts
1 can pineapple tidbits
1 1/2 c. mayonnaise
1/4 c. red wine vinegar
2 tsp. salt
1/2 tsp. pepper
2 c. red grapes, halved
1 c. pecans, coarsely chopped
1/2 c. craisins

Cook pasta according to directions. Drain. In a large bowl combine all ingredients except grapes, pecans and craisins. Marinate mixture in refrigerator for several hours or overnight. Add grapes, pecans and craisins just before serving. Makes 12 cups.