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 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. 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.