Ingredients
Original recipe makes 10 servings
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/2 cup white vinegar
3/4 cup white sugar
3 tablespoons mustard
2 teaspoons salt
1 teaspoon ground black pepper
2 large onions, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/2 cup grated carrot
2 tablespoons chopped pimento peppers
Directions
1.Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until al dente , about 8 minutes. Rinse under cold water and drain.
2.In a large bowl, mix together the vinegar, sugar, mustard, mayonnaise, salt and pepper. Add in the onions, green pepper, carrot, pimentos celery and macaroni. Refrigerate for at least 5 hours before serving, but overnight is better.