Hawaiian-style Macaroni Salad
1 (1-pound) box elbow macaroni
1 rib celery, finely chopped
1/2 medium red onion, finely chopped (about 1 cup)
1/4 cup sweet pickle relish
3/4 cup mayonnaise
1 carrot, peeled and grated
1/2 cup finely chopped green bell pepper
2 tablespoons coarse grain mustard
Coarse kosher or Hawaiian salt
Freshly ground black pepper
Cook the macaroni according to the package directions, drain in a colander and cool.
Mix the celery, onion and sweet pickle relish in a large bowl. Add the cooled pasta and toss to mix. Add the mayonnaise, carrot, bell pepper and mustard; season to taste with kosher salt and freshly ground black pepper. Refrigerate, covered, for several hours (or overnight) before serving.