6 Servings
NOTES : The pickles add crunch and tangy flavor to an old-time favorite.
2 1/3 Cups Elbow Macaroni
2/3 Cups Mayonnaise
1/4 Cup Dijon Mustard
2 Tbl Lemon Juice
1 1/2 Tbl Sugar
1 1/3 Cups Pickles (bread And Butter), Chopped
1 1/4 Cups Celery, Chopped
2 Jars Pimentos (4 Oz), Drained
1/2 Cup Green Onion, Thinly Sliced
Cook macaroni in a large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain and rinse under cold water then rinse well.
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