Ingredients
- 8 ounces elbow macaroni cooked according to package directions
- 1/2 cup cup red bell pepper diced
- 1/2 cup celery diced
- 1/2 cup carrots shredded
- 1/4 cup onion diced
- 2 hard-boiled eggs diced
- 1 cup mayo
- 2 tbsp vinegar
- 1 tbsp yellow mustard
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp ground pepper
Method
- Cook the elbow macaroni in salted water according to the package instructions. Drain and combine all ingredients in a large bowl, stirring until well mixed. Store in an airtight container in the refrigerator until ready to serve.