1 (8 ounce) package elbow macaroni or salad macaroni
1 cup chopped celery
1/2 cup thinly sliced green bell pepper
1/4 cup thinly sliced carrots
2 tablespoons chopped pimento
1/2 cup mayonnaise
1 tablespoon vinegar
1 tablespoon granulated sugar
2 tablespoons instant minced onion
1 teaspoon dill weed
2 teaspoons seasoned salt
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
Dash of ground red pepper
Cook macaroni according to package directions. Drain and cool.
Add celery, green pepper, carrots and pimento.
Mix remaining ingredients; spoon over macaroni and toss to mix thoroughly. Chill.
Serve in bowl or on salad plates in crisp lettuce cups.