This macaroni salad always gets lots of compliments. It's an easy recipe to make and has a pleasing taste that everyone seems to love!
Ingredients
- uncooked elbow macaroni: 4 cups
- mayonnaise: 1 cup
- white sugar: 0.66667 cup
- distilled white vinegar: 0.25 cup
- prepared yellow mustard: 2.5 Tbsp
- salt: 1.5 tsp
- ground black pepper: 0.5 tsp
- celery: 2 stalks (chopped)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- carrot: 0.25 cup (grated, optional)
- pimento peppers: 2 Tbsp (chopped, optional)
Metric Conversion
Stages of cooking
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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.
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Mix mayonnaise, sugar, vinegar, mustard, salt, and pepper together in a large bowl; stir in celery, onion, green pepper, carrot, pimentos, and macaroni.
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Refrigerate salad for at least 4 hours before serving, but preferably overnight.
