Macaroni Salad

from the Polynesian Kitchen

1 lb elbow macaroni

1/2 medium yellow onion, minced

1/2 medium celery stalk, minced

1 medium carrot, shredded

1 small can of sliced olives

1 c. mayo

2 dashes curry powder (or 1/2 t)

season to taste with 1/2 - 1 t of pepper, garlic salt, celery salt, celery seed

Cook macaroni and drain. Mix all ingredients, adding more mayo if needed. Cover and chill 2 hours or overnight.