Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
1/4 cup white sugar
2 1/2 tablespoons yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot
2 tablespoons chopped pimento peppers
Directions
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours before serving.
Yield: 10 servings