Classic Macaroni Salad


4 cups uncooked elbow macaroni 
1 cup mayonnaise 
1/4 cup distilled 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 onion, chopped 
2 stalks celery, chopped 
1 green bell pepper, seeded and chopped 
1/4 cup grated carrot (optional) 
2 tablespoons chopped pimento peppers (optional)

How to make it

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.