1 sm. box elbow macaroni
3 eggs, hard boiled and diced
1 c. celery, diced
3/4 c. green onion, diced
3 tbsp. mustard
1/2 c. green pepper, diced
1 c. sweet salad pickles
1 tomato, diced (optional)
1 c. mayonnaise

Cook macaroni until tender in salted water. Drain and cool. Combine all other ingredients, using approximately 1 cup of mayonnaise and 3 tablespoons of mustard. More mayonnaise may be added if desired. Serve on bed of fresh salad greens.