8 oz. elbow macaroni (cook separately according to directions on package)
3/4 cup Hellmann's Mayonnaise
2 Tbsp. cider vinegar
1 Tbsp. dry mustard
2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 cup diced celery
1/2 cup red bell pepper
1/4 cup chopped onion
1/8 cup sliced black olives (optional)
1/4 cup cubed mild cheddar cheese (optional)
1/8 cup frozen peas (optional)
COOK macaroni according to directions on package, drain, and rinse.
COMBINE mayonnaise, vinegar, dry mustard, sugar, salt, and pepper in bowl and mix well.
ADD cooked, drained macaroni, celery, bell pepper, onion, and all "optionals" and mix well.
REFRIGERATE for 4 hours before serving.