Classic Macaroni Salad

Start to Finish: 4 hours 30 minutes

Ingredients:
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:
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.

Servings: 10

Notes: I was looking for a recipe for a macaroni salad and came across this one online. I had all of the ingredients handy (except macaroni noddles) so I made it with pinwheel pasta. It was delicious. It is a sweeter pasta and I love that. Katie gobbled it up and Damien really liked it as well. Then, for a barbecue I decided to make this again. I didn't have all of the ingredients, but it still turned out great and I got a lot of compliments (although with just the sauce it was not as good as with the veggies in it).

Variations: You can really add or delete any of the veggies- green pepper, celery, and onion; but it may not taste quite as good. Also, if you find it too sweet then add 1/3 to 1/2 cups of sugar instead.

Estimated Price: $5.00

Source: allrecipes.com
Nutrition Facts per serving: 390 cal., 18.7 g total fat, 8 mg chol., 529 mg sodium, 49.3 g carbo., 2.8 g fiber, 6.8 g pro. Daily Values: 15% vit. A, 22% vit. C, 3% calcium, 16% iron