2 cups elbow macaroni
one cup diced fully cooked ham
one cup dill pickle relish
one stalk celery, chopped, or more to taste
one (four ounce) can black olives, chopped
one tiny red onion, finely chopped
3/4 cup mayonnaise
two tablespoons Dijon mustard
Directions:
Bring a sizable pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Cold cooked macaroni under chilled running water & drain.
Toss macaroni with ham, pickle relish, celery, black olives, red onion, mayonnaise, & Dijon mustard until thoroughly combined. Cover & chill before serving.
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