Macaroni Salad, Classic - Lexie's

4 cups elbow macaroni, uncooked
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 Tbls prepared yellow mustard
1 1/2 tsp salt
1/2 tsp ground black pepper
1 large onion, chopped finely
2 stalks celery, chopped finely
1 green bell pepper, seeded and chopped fine

Bring a large pot of lightly salted water to a boil. 
Add the macaroni, and cook until tender, about 8 minutes. 
Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.