Chicago Macaroni Salad

Ingredients

• 1 (8 ounce) package salad macaroni
• 1 cup small broccoli florets
• 0.75 cup diced Cheddar cheese
• 0.5 cup chopped green bell pepper
• 0.5 cup dill pickle relish, with juice
• 0.5 cup chopped celery
• 0.5 cup sliced black olives
• 0.5 cup sliced green olives
• 1 large dill pickle, chopped
• 0.25 cup chopped green onion
• 2 tablespoons shredded carrot
• 1 tablespoon chopped pimento peppers
• 1 cup light mayonnaise
• 0.25 cup prepared yellow mustard
• 1 teaspoon salt
• 0.5 teaspoon white sugar
• 0.25 teaspoon black pepper

Steps

1. Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.
2. Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.
3. Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.