4 cups uncooked macaroni
2 1/2 cups chopped and seeded tomatoes
1 cup finely chopped red onion
1 cup finely chopped cucumber
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
3 tablespoons cider vinegar
2 tablespoons finely chopped black olives
1 bay leaf
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 clove garlic, minced
3-4 dashes Tabasco sauce
1/4 teaspoon ground black pepper

Cook pasta according to package directions. Drain and rinse well under cold water until pasta is cooled. Combine pasta and remaining ingredients in medium bowl and mix well. Cover and refrigerate 4 hours. Remove bay leaf, mix well and serve.

Makes 6-8 Servings
Serving Size: 6 ounces