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!
TIME & SERVINGS
YIELDS:10 SERVING(S)
PREP TIME:20 MIN
PREP TIME:20 MIN
TOTAL TIME:4 HR 30 MIN
INGREDIENT
4 cups uncooked elbow macaroni
1 cup mayonnaise
⅔ cup white sugar
¼ cup distilled white vinegar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
2 stalks celery, chopped
1 large onion, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot (Optional)
2 tablespoons chopped pimento peppers (Optional)
1 cup mayonnaise
⅔ cup white sugar
¼ cup distilled white vinegar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
2 stalks celery, chopped
1 large onion, chopped
1 green bell pepper, seeded and chopped
¼ cup grated carrot (Optional)
2 tablespoons chopped pimento peppers (Optional)
INSTRUCTIONS(STEPS)
- 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.