Ingredients
400 g uncooked elbow macaroni
240 ml mayonnaise
160 g white sugar
60 ml distilled white vinegar
37 ml prepared yellow mustard
1.5 tsp salt
0.5 tsp ground black pepper
2 stalks celery, chopped
1 large onion, chopped
1 green bell pepper, seeded and chopped
60 g grated carrot
30 g chopped pimento peppers
Directions
Step 1
Begin by boiling a large pot of lightly salted water. Add the elbow macaroni and cook for about 8 minutes until just tender. Drain and rinse under cold water.
Step 2
In a large bowl, combine the mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni. Mix well.
Step 3
Stir in the celery, onion, green pepper, carrot, and pimentos until everything is evenly coated with the dressing.
Step 4
Refrigerate the salad for at least 4 hours, or better yet, overnight, before serving.