Makes 8 serving
cup suncooked elbow macaroni
cup distilled white vinegar
cup white sugar
tablespoons prepared yellow mustard
teaspoon ground black pepper
large onion, chopped
stalks celery, chopped
green bell pepper, seeded and chopped
cup grated carrot (optional)
tablespoons chopped pimento peppers (optional)
Optional 3 - 6 broiled eggs
Suggestion: Use only ¼ cup of sugar…that was plenty. Also add a decent amount of paprika and garlic powder. Also, I would recommend using the diced pimentos- they really add a lot of flavor and color. Be sure to refrigerate overnight, it is much better the next day.
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. Tips: switch from using the elbow macaroni to a whole 16 oz box of rotini and the amount of sauce is still enough. I have found that making the sauce the day before and then adding it to the chilled macaroni just before serving makes a creamier salad and it isn't absorbed by the pasta.