dilled macaroni-chicken salad

You'll Need

• 8 ounces elbow macaroni -- uncooked
• 1 cup cooked and chopped chicken breast
• 1/2 cup evaporated skimmed milk
• 3 tablespoons white wine vinegar
• 2 tablespoons chopped green onions
• 1 tablespoon vegetable oil
• 1 tablespoon chopped pimientos
• 2 teaspoons sugar
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper

  Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside. Combine milk and remaining ingredients in a small jar; cover tightly and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours.  Yield: 5 servings