Recipe information
Yield
6 to 8 Servings
Ingredients
2
1/3 cups elbow macaroni (about 10 ounces)
2
/3 cup mayonnaise
1
/4 cup Dijon mustard
2
tablespoons fresh lemon juice
1
1/2 tablespoons sugar
1
1/3 cups chopped drained bread-and-butter pickles
1
1/4 cups chopped celery
2
4-ounce jars sliced pimientos, drained
1
/2 cup thinly sliced green onions
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Preparation
Step 1
Cook macaroni in large pot of boiling salted water just until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well.
Step 2
Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, pimientos and onions. Season with salt and pepper.