All-American Macaroni Salad | epicuricloud (Tina Verrelli)

Ingredients

• 1 pound elbow macaroni ((I used Barilla, I like the ridges on the macaroni))
• 1/2 cup red onion (finely chopped)
• 4 ounces jar chopped pimientos (drained)
• 2 1/4 ounces can black olives (drained and finely chopped)
• 1/2 cup dill pickle (finely chopped)
• 3/4 cup celery (finely chopped)
• 1/4 cup chives (snipped 1/4" pieces)
• 1/4 cup flat leaf parsley (finely chopped)
• 1 1/4 cup light mayonnaise ((I used Hellmann's light))
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons juice from dill pickle jar
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper ((more to taste))
• 1/2 cup milk