Ingredients

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 0.67 cups white sugar , or to taste
• 0.25 cups distilled white vinegar
• 2.5 tablespoons prepared yellow mustard
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 stalks celery , chopped
• 1 large onion , chopped
• 1 green bell pepper , seeded and chopped
• 0.25 cups grated carrot , Optional
• 2 tablespoons chopped pimento peppers , Optional

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
3. 3 Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni pasta together in a large bowl.
4. 4 Stir in celery, onion, green pepper, carrot, and pimentos.
5. 5 Refrigerate salad for at least 4 hours before serving, but preferably overnight.

Nutrition per serving