4 cups uncooked elbow macaroni 1 cup mayonnaise ¼ cup distilled white vinegar ⅔ cup white sugar 2 ½ tablespoons prepared yellow mustard 1 ½ teaspoons salt ½ teaspoon ground black pepper 1 large onion, chopped 2 stalks celery, chopped 1 green bell pepper, seeded and chopped ¼ cup grated carrot (Optional) 2 tablespoons chopped pimento peppers (Optional)

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.

Step 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.