INGREDIENTS: 4 cups uncooked elbow macaroni 1 cup mayonnaise 1/4 cup distilled white vinegar 3 tablespoons prepared yellow mustard 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 large onion, chopped 3 stalks celery, chopped 1 red bell pepper, seeded and chopped 1/2 cup grated carrot 2 tablespoons chopped pimento peppers (optional) DIRECTIONS: 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. In a large bowl, mix together the mayonnaise, vinegar, 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.