This serves 4 to 6, but, by all means, double the recipe for a crowd.
2-1/2 cups dried elbow macaroni (about 2/3 of a 1-pound box)
2 5-oz. cans solid tuna, broken up with a fork
1 cup cubed sharp cheddar cheese
1 cup sliced black olives
1/2 cup chopped dill pickle
4 scallions, sliced
1 cup mayonnaise
2 tablespoons Dijon-style mustard
1 tablespoon dill pickle juice
Salt and black pepper to taste
Boil the pasta in a large pot of salted water until done, about 7 to 8 minutes. Drain and rinse with cold water until the macaroni is room temperature. You should have about 5 cups of cooked macaroni. Toss the fully drained pasta in a large bowl with the tuna, cheddar, olives, pickles, and scallions.
In a small bowl, whisk together the mayo, mustard, and pickle juice until combined. Season with salt and pepper. Gently stir about 3/4 of the dressing into the salad until well mixed. Cover the salad and refrigerate it for several hours until cold. Reserve the remaining dressing covered in the refrigerator to remoisten the salad just before serving, as it tends to dry out over time.