Macaroni Salad
variation on a recipe from "Sunset" magazine - serves 14

I want the flavor of my macaroni salad to be subtle. Not too much mayo. Easy on the onion. Keep the pickle to a minimum.
This tastes like mildly creamy pasta with eggs and has a little crunch from the celery and bacon. It is MY idea of the perfect macaroni salad.
1 pound uncooked elbow macaroni or rotelle pasta
3 scallions (white part mostly) minced
5 hard-boiled eggs, chopped
1 cup celery sliced
12 slices bacon, crisply cooked, crumbled
 1 medium dill pickle, chopped
1-1/2 cups light mayonnaise
1 tablespoon prepared horseradish
2 teaspoons prepared mustard
2 teaspoons dill pickle juice
1 Cook macaroni in a large kettle of boiling salted water until al dente. Drain, rinse with cold water and drain again. Turn into a large bowl; add scallion, eggs, celery, bacon and pickle.
2 Combine mayonnaise, horseradish, mustard and pickle juice; blend well. Stir into pasta mixture; season to taste with salt and pepper. Cover and chill for at least 4 hours.