Recipe By Graden
Published Jun 19th
Prep 20m Cook 10m Additional 4h Ready In 4h 30m
Servings 10 servings Calories 390

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Recipe Ingredients

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • ¼ cup distilled white vinegar
  • ⅓ 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
  • 2 tablespoons chopped pimento peppers

Cooking Directions

  1. 1 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.
  2. 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.

Nutrition Facts

  • Calories 390
  • Carbohydrate 49.3 g
  • Cholesterol 8.4 mg
  • Fat 18.7 g
  • Fiber 2.8 g
  • Protein 6.8 g
  • Saturated Fat 2.8 g
  • Sodium 528.6 mg
  • Sugar 15.5 g


  1. Classic is the key word here ... nothing to pretty it up, nothing to add additional flavors, nothing to create a "change" ... just a perfect, classic recipe everyone will love! I not only think its perfect as is, but is also the best base for getting crazy with your own preferences. Here are a - Read more ...
  2. Well I went ahead and made this according to the author after reading the reviews saying it was to sweet because I tend to like savory things sweetened a little. This was disgustingly sweet to the point of tasting like it was a macaroni dessert. Everything else was ok but the dish was ruined due - Read more ...
  3. Great macaroni salad and definitely classic picnic food! Everyone has their own take on these types of things and I adjusted this to my own taste preferences as well. I used lite mayo and cut the sugar down to 1/4 cup. I used 2 Tbsp. of mustard, one yellow and one dijon and next time - Read more ...
  4. I am rating this recipe 5 stars because the basis for the dressing is SO good!! I did make some changes, but I think it is just a very versatile recipe. I used miracle whip instead of mayo, apple cider vinegar instead of white and half the sugar called for. I used white onion (I - Read more ...
  5. i think the dressing is fantastic. it's a little sweet, a little zingy from the vinegar, a little mustardy, it all blends well. i truly love it... just not on macaroni. i think the dressing would be a star on potatoes... to make potato salad. also, next time i'll just add a splash of vinegar - Read more ...
  6. Used only ¼ cup of sugar…that was plenty. Also added a decent amount of paprika and garlic powder. Also, I would recommend using the diced pimentos- they really add a lot of flavor and color. Be sure to refrigerate overnight, it is much better the next day.
  7. This is a great recipe. Like others, I added 3 hard-boiled eggs. I cut the sugar back to 1/4 cup and the vinegar by half. I then added 2 and 1/2 tablespoons of sweet pickle relish and 1 teaspoon of garlic powder.
  8. Made this exactly as directed and found it to be not at all too sweet. I have switched from using the elbow macaroni to a whole 16 oz box of rotini and the amount of sauce is still enough. I have found that making the sauce the day before and then adding it to the - Read more ...
  9. I have a recipe similar to this one. My only calls for 1 Tblsp mustard and no peppers. My family loves it and requests it for family get togethers.