This macaroni salad always gets lots of compliments. It’s an easy recipe to make and has a pleasing taste that everyone seems to love!
Ingredients
- 4 cups cooked elbow macaroni
- 1 cup mayonnaise
- ⅔ cup white sugar
- ¼ cup distilled white vinegar
- 2 ½ tablespoons prepared yellow mustard
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 tablspoon diced garlic
- 1 green bell pepper, seeded and chopped
- ¼ cup grated carrot (Optional)
- 2 tablespoons chopped pimento peppers (Optional)
Mix everything together and refrigerate for 1 hour and enjoy
This homemade macaroni salad can be stored in an airtight container in the refrigerator for up to five days. We don’t recommend freezing this recipe, as the noodles will likely become mushy after they are thawed.