Ingredients
4 cups uncooked macaroni
1 green bell pepper, diced
2 stalks celery, diced
1/4 cup grated carrot
1 large onion, diced
Sauce:
1 cup mayo
1/4 cup vinegar (distilled white)
2/3 cup sugar
2 1/2 tablespoons mustard (prepared)
1 1/2 teaspoons salt
1/2 teaspoon pepper
Directions:
Cook macaroni, rinse and drain well. Meanwhile dice up the veggies, place in a large bowl. In a separate bowl make the sauce. Add macaroni to veggies, fold in the sauce.
Refrigerate 4 hours before serving. Stir well prior to serving.
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