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Classic Macaroni Salad

This creamy macaroni salad with bell pepper, carrots, celery, and pimento peppers is a real crowd-pleaser at every cookout, potluck, and picnic!
Makes:10 servings


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


Prep:20 mCook:10 mReady:4 h 30 m
  1. Gather all ingredients.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
  3. Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni together in a large bowl.
  4. Stir in celery, onion, green pepper, carrot, and pimentos.
  5. Refrigerate salad for at least 4 hours before serving, but preferably overnight.

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