Macaroni Salad

Description
This simple recipe has a nice balance of tangy, sweet, and crunchy and will be perfect for any BBQ, potluck, or picnic.

16 servings.

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)

Step 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.

Step 2
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, and macaroni.

Step 3
The recipe says to refrigerate for at least 4 hours before serving or overnight but I have served right away with no trouble.