2 c. uncooked elbow macaroni
3 hardcooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
¼ c. shredded carrots
1 small red bell pepper, seeded
2 c. creamy salad dressing (e.g.
3 T. prepared yellow mustard
¾ c. white sugar
2¼ tsp. white vinegar
¼ tsp. Salt
1 T. celery seed
Bring a pot of lightly salted water to a boil.
Add macaroni, and cook for 8 to 10 minutes, until tender.
Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and shredded carrots.
In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed.
Pour over the vegetables and stir in macaroni until well blended.
Cover and chill for at least 1 hour before serving.