Ingredients:

• 4 cups elbow macaroni
• 1 cup mayonnaise
• 1/4 cup vinegar
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup Augason Farms Dehydrated Chopped Onion, rehydrated
• 1/4 cup Augason Farms Dehydrated Cross-Cut Celery, rehydrated 
• 1/2 cup Augason Farms Dehydrated Red & Green Bell Peppers, rehydrated 
• 1/4 cup Augason Farms Dehydrated Diced Carrots, rehydrated

Instructions:

Add elbow macaroni to a large pot of boiling water. Cook until tender, about 8 minutes. Drain pasta, rinse under cold water. In a large bowl combine mayonnaise, vinegar, sugar, salt and pepper. Add onion, celery, peppers, carrots and macaroni. Refrigerate 1 hour before serving. Makes 8 cups.