The Dutch Kangaroo's Favoured Pasta Salad

• 500 g elbow macaroni
• 1 cup mayonnaise
• 14 cup wine vinegar
• 13 cup white sugar
• 2 12 tablespoons Dijon mustard
• 1 tablespoon horseradish cream (optional)
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 tablespoons pimento pepper (optional)
• 1 green bell pepper, seeded and chopped
• 14 cup carrot, grated

1. Bring a large pot of lightly salted water to a rolling boil, and cook until tender, about 8 minutes.
2. Rinse under cold water and drain.
3. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, horseradish cream, celery seeds, salt and pepper.
4. Sir in the onion, celery, bell peppers.
5. carrot, pimentos and pasta.
6. Refrigerate for at least 4 hours before serving, but preferably overnight.

mayonnaise, wine vinegar, white sugar, mustard, horseradish cream, celery, salt, black pepper, onion, celery, green bell pepper, red bell pepper, pimento pepper, green bell pepper, carrot

Taken from www.food.com/recipe/the-dutch-kangaroos-favoured-pasta-salad-251048 (may not work)