 | | Directions | | Cook macaroni as package directs; drain and rinse under cold water. 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. |
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Prep Time: 20 minutes
Servings: 10
|  | | Ingredients | | - | | 4 cups dry elbow macaroni |
| - | | 1 cup mayonnaise |
| - | | 1/4 cup white vinegar |
| - | | 2/3 cup sugar |
| - | | 2 1/2 tablespoons mustard |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 onion, diced |
| - | | 2 stalks celery, diced |
| - | | 1 bell pepper, diced |
| - | | 1/4 cup carrot, grated |
| - | | 2 tablespoons pimentos, chopped |
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