8 oz. (2 c.) elbow macaroni
1 (12 oz.) can luncheon meat, cubed
1 c. sweet pickles
1 c. chopped celery
1/2 c. chopped onions
1/2 c. mayonnaise
1 tbsp. mustard

Cook macaroni as directed on package; drain and rinse with cold water. Combine macaroni with remaining ingredients; chill.