1 (16 oz.) pkg. elbow macaroni
2 1/2 c. mayonnaise
1/3 c. cider vinegar
2 tbsp. sugar
1 tbsp. dry mustard (add more for spicier salad)
1 tsp. salt
1/2 tsp. black pepper
1 lg. green pepper, chopped
2 stalks celery, chopped
3 scallions, sliced
2 tbsp. dry chives
1 (2 oz.) jar sliced pimientos, rinsed & well drained
Parsley

Cook macaroni according to package directions, rinsing with cold water. Mix mayonnaise, vinegar, sugar, mustard, salt and pepper. Add to macaroni, mixing well. Add the remaining ingredients. Sprinkle with parsley. Refrigerate.

NOTE: If you make the salad a day or two before you serve it, then do not add all of the mayonnaise mixture. Reserve 1/2 to 3/4 cup of the mayonnaise mixture and add it to the salad the day you serve it.