INGREDIENTS
1 cup
Carrot
2
Celery stalks
4 oz
Pimento, jarred
1
Sweet onion, medium
1 cup
Duke's mayonnaise
3 tbsp
Mustard, yellow
4 cups
Elbow macaroni, dried
1 tsp
Black pepper, ground
1/2 cup
Granulated sugar
2 tsp
Kosher salt
1
Salt
1 tbsp
Cooking oil
2/3 cup
Rice vinegar