Submitted by Cathy Choate, Pleasant Hope, Mo.


• 4 C uncooked elbow macaroni

• 1 C mayonnaise

• 1/4 C distilled white vinegar

• 2/3 C white sugar

• 2 1/2 tsp salt

• 1/2 tsp ground black pepper

• 1 large onion, chopped

• 2 stalks celery, chopped

• 1/4 C grated carrots

• 2 Tbsp pimentos

• 1 green bell pepper, seeded and chopped


Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minute. Rinse under cold water and drain. In a large bow, mix together the mayonnaise, vinegar, salt, mustard, salt and pepper. Stir in the onion, celery, green peppers, carrots, pimentos and macaroni. Refrigerate for at least four hours before serving, but preferably overnight. 


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