4 cups cooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1. In a mixing bowl, combine mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper and macaroni.
2. Refrigerate for at least 4 hours before serving.