Ingredients
- 4 cups uncooked elbow macaroni
- 1 cup mayonnaise
- 2/3 cup white sugar
- 1/4 cup distilled white vinegar
- 2 1/2 tablespoons prepared yellow mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 stalks celery chopped
- 1 large onion chopped
- 1 green bell pepper seeded and chopped
- 1/4 cup grated carrot
- 2 tablespoons chopped pimento peppers
Instructions
- Gather and prep all the ingredients.
- Boil a large pot of lightly salted water and cook the elbow macaroni until al dente, about 8 minutes. Then, rinse the macaroni under cold water and drain well.
- In a large mixing bowl, whisk together mayonnaise, sugar, vinegar, mustard, salt, and pepper until smooth. Add the drained macaroni and toss to coat evenly.
- Fold in the chopped celery, onion, green bell pepper, grated carrot, and pimento peppers into the macaroni mixture.
- Cover the salad and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld together. Serve chilled.
