|4 cups||Golden Penny macaroni|
|¼ cup||Distilled White Vinegar|
|⅔ cup||Golden Penny Sugar|
|½ teaspoon||Ground Black Pepper|
|1||Large Onion, Chopped|
|1||Green Bell Pepper, Seeded And Chopped|
|¼ cup||Grated Carrot|
|2 tablespoons||Chopped Peppers|
- 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.
- 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.
- Enjoy with salad cream or dressing.