Step 1: Chop The Veggies
Cut the celery stalks and green bell pepper, onion, pimento peppers into small pieces and put in a bowl. Grate carrot and put in a plate.
Step 2: Cook The Pasta
Bring a large stockpot of salted water to a boil over high heat. Once the water is boiling, add the macaroni. Cook until tender, for about 10 minutes. Drain and set aside to cool.
Step 3: Prepare Macaroni Salad
In a large bowl, combine the cooked macaroni, onion, celery stalks, green bell pepper, carrot, pimento peppers, grated carrot, mayonnaise, white vinegar, sugar, mustard, salt, pepper and mix everything together. Place Macaroni Salad in the refrigerator for at least 4 hours before serving.
Step 4: Garnish And Serve
Remove Macaroni Salad from the refrigerator. Serve with boiled eggs slices over the top and sprinkle chopped parsley.
- 2 stalks Celery, chopped
- 1/4 cup Carrot, grated
- 1 Green Bell Pepper, chopped
- 1 large Onion, chopped
- 2 tbsp Pimento Pepper, chopped
- 4 Cups Uncooked Elbow Macaroni
- 1 Cup Mayonnaise
- 2 & 1/2 tbsps Prepared Yellow Mustard
- 2/3 Cup White Sugar
- 1 and 1/2 tsp Salt
- Water
- 1/2 tsps Ground Black Pepper
- 1/4 Cup White Vinegar
For Garnish And Serve
- Chopped Parsley
- Boiled Eggs, sliced
Note:
- ‘Prepared mustard’ is a common American condiment made from mustard seed, vinegar and spices.
Alternative:
- Coarse grain mustard
