Ingredients

* 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)

Directions

Step 1
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.
Step 2
Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.
Step 3
Stir in celery, onion, green pepper, carrot, and pimentos.
Step 4
Refrigerate salad for at least 4 hours before serving, but preferably overnight.