Easy macaroni salad

Easy macaroni salad

Recipe by: Graden


  • Alter
  • US
  • Metric
  • four cups uncooked elbow macaroni
  • one cup mayonnaise
  • 1/four cup distilled white vinegar
  • 2/3 cup white sugar
  • two 1/2 tablespoons prepared yellow mustard
  • one 1/two teaspoons salt
  • one/two teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • one green bell pepper, seeded and chopped
  • one/4 cup grated carrot (optional)
  • two tablespoons chopped pimento peppers (optional)
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4 h thirty m

  1. Carry a big pot of lightly salted water to a boil. Add the macaroni, and cook right up until tender, about eight minutes. Rinse beneath cold water and drain.
  2. In a huge bowl, mix collectively 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 ahead of serving, but preferably overnight.

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