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“This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.”

Ingredients: (10 Servings)

+ 4 Cups Uncooked Elbow Macaroni
1 Cup Mayonnaise (Try Saucy Everything All Natural Spicy Mayo)
+ 1/4 Cup Distilled White Vinegar
+ 2/3 Cup White Sugar
+ 2 1/2 Tablespoons Prepared Yellow Mustard (Try Stonewall Kitchen Ballpark 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)
+ 1 1/2 Teaspoons Salt

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.

Tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.