2 Tablespoons finely chopped black olives - ½ small can
¼ medium onion, finely diced, white, red or green
For The Dressing
¼ cup mayonnaise, a little more if you wish
¼ plain Greek yogurt, a little more if you wish
2-3 Tablespoons hot-spicy or sweet pickle relish, a little more if you wish
1 Tablespoon vinegar - white, red, cider, whatever you like or have handy
2 teaspoons dry mustard powder
2 teaspoons sugar
¼ teaspoon salt
¼ - ½ teaspoon black pepper
Instructions
Boil the macaroni according to package directions. Drain thoroughly. Put into a plastic bag with a Tablespoonful of olive oil. Seal and refrigerate overnight or 24 hours. And if the macaroni is in the refrigerator for a day or two, no problem.
Make the dressing. Put dressing ingredients into a large bowl. Whisk together. Give it a taste to check for seasoning.
Add the macaroni and mix together with a spoon or spatula.
Add the pimento, black olives, onion, and relish.
Stir all ingredients, then check for seasoning. Add what you think best - a little more salt, relish. cover and refrigerate for at least an hour, so the flavors will blend together.
Notes
If you want a little crunch, you might add a stalk of celery finely diced.