4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
Two thirds of a cup of white sugar
Two and half tablespoons prepared yellow mustard
One and half teaspoon of salt
Half of a teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
Boil a large pot of lightly salted water. Add the macaroni and cook until its tender for about 8 minutes. Drain the water from the macaroni after boiling.
Mix the mayonnaise, vinegar, sugar, mustard, salt and pepper in a large bowl. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni in the same large bowl containing the mixture of mayonnaise.
Refrigerate for at least 4 hours before serving.