Macaroni Salad

2 cups elbow macaroni, uncooked
½ cup mayonnaise
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon celery seed, optional
1 cup diced celery
3 Tablespoons chopped pimiento
2 Tablespoons chopped green pepper

Cook macaroni as directed; drain. Rinse with cold water and rinse again; drain well. Place in a large bowl. Mix remaining ingredients in a small bowl. Pour over macaroni and toss gently to coat. Chill thoroughly. Yield: 6 to 8 servings.

Variation: Add a can of drained, spring water packed tuna fish. Mix thoroughly.