Easy Macaroni Salad Recipe

In a large pot, cook the elbow macaroni in salted water according to the instructions on the package. Do not overcook. Drain well and rinse it under cold water to stop cooking.
In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, salt, and pepper.
In a large bowl, add the cooled macaroni, onion, celery, bell pepper, and pimentos (if using). Pour the dressing over and toss well to combine (if you’d like you can start with half of the dressing to see how much you’d like to add. Reserve the rest to toss in just before serving) Taste and add additional salt and pepper if desired.
Refrigerate the macaroni salad for 1- 2 hours before serving or overnight.