Macaroni Salad for 30

3 pounds spiral macaroni (cooked per instructions on the box)
2 cups shredded carrot, chopped (2 large carrots)
1-1.2 cups red onion, chopped (1 large red onion)
1-1/2 cups bell pepper, seeded and chopped (1 large green pepper)
1-1/2 cups cucumber, seeded and diced (1 large cucumber)

DRESSING:
1 cup white vinegar
1-1/2 cups sugar
2-1/3 cups mayonnaise
2/3 cup milk
1/2 teaspoon salt

Directions:
In an extra-large bowl, combine all salad ingredients. In a medium mixing bowl, combine all dressing ingredients, stir to combine, and add to the salad ingredients. Mix gently. Cover the bowl tightly. Refrigerate at least 12 hours or overnight before serving. Makes 30 1-cup servings.

Notes:
This will serve a crowd. Make the recipe lighter by using skim milk and by substituting fat-free mayonnaise for up to 2 cups of the mayonnaise in the recipe.