575 ml elbow macaroni 2 1/3 cup
150 ml mayonnaise 2/3 cup
50 ml dijon mustard 1/4 cup
25 ml lemon juice 2 tbsp
50 ml sugar 1 1/2 tbsp
325 ml bread & butter pickles, drained & chopped 1 1/3 cup
300 ml celery, chopped 1 1/4 cup
250 ml red pepper, finely chopped 1 cup
125 ml green onions, thinly sliced 1/2 cup
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.
Whisk mayonnaise, mustard, lemon juice and sugar in large bowl. Mix in macaroni, pickles, celery, red pepper and onions. Season with salt and pepper.
Serves 6