- 4 cups whole wheat elbow macaroni
- 1 cup mayonnaise
- 1/4 cup distilled white vinegar
- 1/3 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
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1/4 cup grated carrot
- 2 tablespoons chopped pimento peppers (optional)
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse under cold water and drain.
- Mix mayonnaise, vinegar, sugar, mustard, salt, and pepper together in a large bowl. Stir in onion, celery, green bell pepper, red bell pepper, carrot, pimentos, and macaroni. Refrigerate for at least 4 hours or overnight, before serving.
03/27/2018
recipepes.com
Healthier Classic Macaroni Salad, recipe
PT15M
PT1H
5
455 calories
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