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Classic Macaroni Salad

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Servings 10 servings

Ingredients
  

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonaise
  • 2/3 cup white sugar
  • 1/4 cup distilled white vinegar
  • 2 1/2 tbsp prepared yellow mustard
  • 1 1/2 tsps salt
  • 1/2 tsp ground black pepper
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrot (optional)
  • 2 tbsp chopped pimento peppers (optional)

Instructions
 

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