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

Description

This Recipe Can Be Prepared In 45 Minutes Or Less.The Pickles Add Crunch And Tangy Flavor To An Old-time Favorite.

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