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.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 150 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 12.2mg||4 %|
|Sodium 387.1mg||13 %|
|Potassium 193.7mg||5 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 62.3g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 433
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