Macaroni Salad

INGREDIENTS

• ☐    4 cups uncooked elbow macaroni
• ☐    1 cup mayonnaise
• ☐    1/4 cup distilled white vinegar
• ☐    1/2 cup white sugar
• ☐    2 1/2 tablespoons prepared yellow mustard
• ☐    1 1/2 teaspoons salt
• ☐    1/2 teaspoon ground black pepper
• ☐    Garlic powder and paprika to taste
• ☐    1 large onion, chopped
• ☐    2 stalks celery, chopped
• ☐    1 cup chopped stuffed green olives or 1 green bell pepper, seeded and chopped
• ☐    1/4 cup grated carrot (optional)
• ☐    2 tablespoons chopped pimento peppers (optional)
• ☐    2 tablespoons sweet relish (optional)

PREPARATION

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes.

2. Rinse under cold water and drain.

3. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper.

4. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni.

5. Refrigerate for at least 4 hours before serving, but preferably overnight.