Classic Macaroni Salad
INGREDIENTS:
4 Cups Elbow Macaroni, Uncooked
1 Cup Mayonnaise
1/4 Cup Distilled White Vinegar
2/3 Cup White Sugar
2 1/2 Tablespoons Prepared Yellow Mustard
1 1/2 Teaspoons Salt
1/2 Teaspoon Black Pepper
1 Large Onion, Chopped
2 Stalks Celery, Chopped
1 Green Bell Pepper, Seeded And Chopped
1/4 Cup Carrot, Grated
2 Tablespoons Pimento Peppers, Chopped
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender about 8 minutes. Rinse under cold water and drain.
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, but preferably overnight.