Accompanied Kathleen Brotherton column, 7-11-2013
1 1/2-cups uncooked elbow macaroni
1/4 cup chopped green onions
2 hard-cooked eggs, chopped
2 dill pickles, chopped
1/2 cup low-calorie Italian dressing
2 tablespoons dill pickle juice
1 tablespoon prepared mustard
1 teaspoon dried whole dill weed
Cook macaroni according to package directions, omitting salt and fat. Drain and let cool.
Combine macaroni, onions, eggs and chopped pickle in a large bowl.
Combine Italian dressing, pickle juice, mustard and dill weed, stirring to blend. Pour over macaroni mixture. Stir well to coat.
Cover and refrigerate salad at least 1 hour before serving.
