4 cups uncooked elbow macaroni
1 cup Dukes mayonnaise
1/4 cup white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large vidalia onion
1 green bell pepper, seeded and chopped
2 tablespoons chopped pimento
Cook and drain the macaroni.
Mix other ingredients and incorporate in with the elbows, mix well. Refrigerate at least 3 hours.
This is just a very simple Macaroni salad perfect for that cook-out, crab feast or any Summer time celebration.
Enjoy!
