Classic Macaroni Salad

"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

\r\n\r\n

4g30' 10 servings 390 cals

4 cups uncooked elbow macaroni

1 cup mayonnaise

1/4 cup distilled white vinegar

2/3 cup white sugar

2 1/2\r\ntablespoons prepared yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

2 stalks celery, chopped

1 green bell pepper, seeded and chopped

1/4 cup grated carrot (optional)

2 tablespoons chopped pimento peppers (optional) Add\r\nall ingredients to list

\r\n\r\n

\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n

\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n

\r\n\r\n

Directions

\r\n\r\n

\r\n\r\n

Prep 20 m - Cook 10 m - Ready In 4 h 30 m

\r\n\r\n

Bring a large pot of lightly salted water to a boil.\r\nAdd the macaroni, and cook until tender, about 8 minutes. Rinse under cold\r\nwater and drain.

\r\n\r\n

In a large bowl, mix together the mayonnaise,\r\nvinegar, sugar, mustard, salt and pepper. Stir in the celery, green pepper,\r\ncarrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving,\r\nbut preferably overnight.

\r\n\r\n

Graden\r\n- AllRecipes