2 cups uncooked elbow macaroni
2 hard-boiled eggs, chopped fine
2 Tbsp chopped crispy dill pickles
1 stalk celery, chopped fine
1 green onion, chopped fine
3/4 cup Italian dressing
Bring a big pot of salted water to a boil, then add macaroni and cook until al dente; drain well through a colander.
In a large bowl, put the macaroni, eggs, pickles, celery, onions, and Italian dressing; toss gently to coat well.
Taste and add salt and pepper if desired.
Cover bowl and refrigerate for 30 minutes before serving, then serve cold.
Serves 2 to 4.
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