Picnic Macaroni Salad

• 2 packages (16 ounces each) elbow macaroni, cooked and drained
• 8 medium carrots, chopped
• 2 medium tart green apples, chopped
• 2 medium green peppers, chopped
• 2 small onions, chopped
• 3 cups mayonnaise
• 1/3 cup prepared mustard
• 1/4 cup cider vinegar
• 1/4 cup sugar
• 2 teaspoons garlic salt
• 2 teaspoons salt
• 1 teaspoon pepper
• 12 hard-boiled large eggs, sliced
• 1 teaspoon seafood seasoning

1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the mayonnaise, mustard, vinegar, sugar, garlic salt, salt and pepper. Pour over macaroni mixture; toss to coat.
2. Top with egg slices; sprinkle with seafood seasoning. Cover and refrigerate for at least 3 hours.

elbow macaroni, carrots, green apples, green peppers, onions, mayonnaise, mustard, cider vinegar, sugar, garlic salt, salt, pepper, eggs, seafood seasoning

Taken from www.tasteofhome.com/recipes/picnic-macaroni-salad/ (may not work)