1 (8 oz.) pkg. elbow macaroni
3/4 c. diced green pepper
1/3 c. sweet pickle relish
1 (2 oz.) jar diced pimentos, drained
1 tbsp. grated onion
1/2 c. mayo
1/2 c. sour cream
1/4 c. milk
1 1/2 tsp. salt or salt-free seasoning blend
pepper to taste

Cook macaroni according to package directions; rinse in cold water and drain. Place in a large bowl; add green pepper, pickle relish, pimentos and onion. In a small bowl, combine the remaining ingredients; mix well. Pour over macaroni mixture and toss to coat. Cover and refrigerate until serving.

Serves 6.