Grandma's Macaroni Salad

Fill a large pot with water and add a moderate amount of salt, then place it over high heat to bring the water to a vigorous boil. As soon as the water reaches its boiling point, add the macaroni and stir to combine with the boiling water. Continue to boil the pasta until it reaches a rolling boil again, at which point reduce heat slightly and cook for an additional 8 minutes or until the pasta is cooked through but still retains some firmness in the center. Remove from heat and pour into a colander placed in the sink to drain excess water, then rinse with cold water until chilled and drained again to remove any remaining moisture.

Next, combine the cooked macaroni with broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl. Gently mix all the ingredients together to create a cohesive salad.

In a separate bowl, whisk together light mayonnaise, mustard, salt, sugar, and black pepper until a smooth dressing forms. Pour the dressing over the salad and mix gently to coat all ingredients evenly with the dressing.

Finally, refrigerate the salad for at least 4 hours to allow the flavors to meld together before serving.