INGREDIENTS
* 4 cups uncooked elbow macaroni
* 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 ground black pepper
* 1 large onion, chopped
* 2 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1/4 cup grated carrot (optional)
* 2 tablespoons chopped pimento peppers (optional)
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DIRECTIONS
1. 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.
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, but preferably overnight.
