I can’t even tell you how many people asked me for a copy of the recipe for this macaroni salad. In the end, I just ended up sending out an email with the recipe attached for everyone to take home with them. It saved me a lot of time! So many of the men and women have come and thanked me for offering it up. It’s a nice dish to take when you have to bring something to pass. Check out what they are saying about this recipe over at All Recipes:
“Great macaroni salad and definitely classic picnic food!”
You aren’t going to go wrong packing this away in your basket on a nice summer day.
Ingredients
4 cups uncooked elbow macaroni
1 cup Hellmann’s mayonnaise
1/4 cup Heinz distilled white vinegar
2/3 cup Domino 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 (optional)
Instructions
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.