3 tbsp. salt
6 to 9 qt. water
6 c. elbow macaroni (1 1/2 lb.)
1 c. finely diced green pepper
1 c. diced celery
1 1/2 c. mayonnaise
1/3 c. chopped pimento
3 tbsp. minced onion
1 c. dairy sour cream
3 tbsp. prepared spicy brown mustard
3 to 4 tsp. salt
1 1/2 tsp. caraway seed (opt.)
1/4 tsp. pepper

Add 2 tablespoons salt to rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook, uncovered. Stir occasionally until tender. Drain in colander. Rinse with cold water. Drain again. Combine with remaining ingredients. Toss lightly and chill.