# Classic Macaroni Salad

#dinner #salad #bbq

*yields: ~10 servings*

## Ingredients

Measure | Unit | Weight | Ingredient
--------|------|--------|-----------
4 | c | | Elbow Macaroni
1/2 | tsp | | Black Pepper
1 | c | | Mayonnaise
1/2 | | | Onions
1/4 | c | | Distilled White Vinegar
2 | stalks | | Celery
2/3 | c | | Sugar
1 | | | Bell Pepper
2 1/2 | tbsp | | Mustard
1/4 | c | | Carrots
1 1/2 | tsp | | Salt

## Instructions

1. Chop Celery, onion and bell peppers. Grate carrot
2. 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.
3. 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.

