Classic Macaroni Salad

"This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone."

  • 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
  • 1 large onion, chopped
  • 2 stalks celery, chopped 
  • 1 green bell pepper, seeded and choppe
  • 1/4 cup grated carrot (optional) 
  • 2 tablespoons chopped pimento peppers (optional)


Prep20 m                        Cook10 m                   Ready In4 h 30 m

1-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.

2-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


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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