>> 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
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.