I'd never really thought of eating salads before

Pluris' Nearly Perfect Macaroni Salad

Makes about 10 servings

4 cups uncooked elbow macaroni
1 1/4 cup mayonnaise
1/4 cup distilled white vinegar
1/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1/3 teaspoons salt
1/2 teaspoon ground black pepper
2 stalks celery, chopped finely
1 green bell pepper, seeded and chopped finely
1/2 cup grated carrot, chopped finely
3 tablespoons chopped pimento, diced finely
1 teaspoon paprika



Directions
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, white vinegar, sugar, mustard, salt and pepper. Stir in the celery, green pepper, carrot, pimentos, paprika and macaroni. Refrigerate for at least 4 hours (it’s best overnight, or 12 hours) before serving.


*The better quality pasta makes the best macaroni salad