1/4lb elbow macaroni
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
1 medium tomato (roughly chopped)
2 tablespoons sliced pimento stuffed green olives
1/4 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Cook macaroni until al dente (7 to 8 minutes). In a large bowl, combine onion, bell pepper, tomato and olives. In a small bowl, mix mayonnaise, vinegar, mustard, salt and pepper. Drain pasta and add to bowl then add the mayonnaise mixture and toss to coat.

Chill before serving. Serves 4.