
Ingredients
1 (8-ounce) package elbow macaroni
1 tablespoon prepared mustard
2/3 cup mayonnaise
1/4 cup dill pickle, chopped
2 tablespoons dill pickle juice
Salt and pepper
1/2 teaspoon paprika
1/4 cup celery, chopped
Preparation
1. Cook the pasta according to box directions. Rinse under cold water and drain thoroughly.
2. In a large mixing bowl, blend together mustard, mayonnaise, dill pickle, dill pickle juice, salt, pepper, and paprika. Stir in pasta and celery. Cover and chill for 4 to 24 hours. Toss again before serving. If the dish becomes dry, add a small amount of mayonnaise. Serve cold.