Tuna Elbow Macaroni with Sweet Pickle Mayonnaise

Dressing:

1 cup mayonnaise
1/4 cup drained sweet pickle relish
1 tablespoon cider vinegar
1 teaspoon prepared mustard (I used Dijon)

Combine these ingredients in a small bowl.  Set aside.

Salad:

2 cups elbow macaroni
1 7-oz can white albacore tuna, drained
1/2 cup frozen mixed vegetables, thawed
1/2 cup diced celery
1/2 cup chopped red onion
1/2 cup grape tomatoes, sliced
1 green onion, thinly sliced, for garnish (optional)

1.  Cook macaroni in plenty of boiling water until tender.  8 to 10 minutes.
2.  Drain macaroni.
3.  Add macaroni to remaining ingredients (except green onion).  Toss with dressing.  Garnish with thinly sliced green onion.
​4.  Serve at room temperature or slightly chilled.