- 8
- 20 mins
4.6/5
(47 Votes)
Ingredients
- 8 8 serving
- 4 4 4 cup suncooked elbow macaroni
- 1 1 1 cup mayonnaise
- 1/4 1/4 1/4 cup distilled white vinegar
- 2/3 2/3 2/3 cup white sugar
- 2 1/2 2 1/2 1/2 tablespoons prepared yellow mustard
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1 1 1 large onion, chopped
- 2 2 2 stalks celery, chopped
- 1 1 1 green bell pepper, seeded and chopped
- 1/4 1/4 1/4 cup grated carrot (optional)
- 2 2 2 tablespoons chopped pimento peppers (optional)
- 3 6 - 6 broiled eggs
Preparation
Step 1
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.
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