CLASSIC MACARONI SALAD

With beach weekend long behind us, what could be more current for the picnic and BBQ season than macaroni salad?

Ingredients
Original recipe makes 10 servings
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

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.
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.