Ingredients

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

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water.
2. 2 Mix together mayonnaise, sugar, vinegar, mustard, salt, and black pepper in a large bowl. Stir in macaroni, onion, bell peppers, celery, carrot, and pimento peppers until well combined. Cover and refrigerate for at least 4 hours or overnight before serving.

Nutrition per serving