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
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, pimientos and onions. Season with salt and pepper.
Serves 6 to 8.