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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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:
4 cups uncooked elbow macaroni |
1 cup mayonnaise |
1/4 cup distilled white vinegar |
2/3 cup white sugar |
2 1/2 tablespoons prepared yellow mustard |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
1 large onion, chopped |
2 stalks celery, chopped |
1 green bell pepper, seeded and chopped |
1/4 cup grated carrot (optional) |
2 tablespoons chopped pimento peppers (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
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