Macaroni Salad

1/3 cups elbow macaroni
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.

2/3 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 tablespoons sugar
Whisk mayonnaise, mustard, lemon juice and sugar in large bowl.

1 1/3 cups chopped drained bread-and-butter pickles or dill pickles
1 1/4 cups chopped celery
2 4-ounce jars sliced pimientos, drained
1/2 cup thinly sliced green onions
Mix in macaroni, pickles, celery, pimientos and onions.

2 chopped hard-boiled eggs [optional]

Season with salt and pepper.

This recipe can be prepared in 45 minutes or less.
Serves 6 to 8.

(*) Next time I will use much less mustard, and try the addition of black olives as other reviewers suggested. Tastes better after being refrigerated for a day. (epicurious)