Paula's Macaroni Salad

Bring a large pot of salted water to a boil and cook the salad macaroni according to package directions until al dente, then drain and rinse under cold water to cool completely.

Slice the green onions and chop the hard-boiled eggs into bite-sized pieces, setting them aside in separate bowls.

Combine the mayonnaise, mustard, horseradish, and dill pickle juice in a large mixing bowl, whisking until smooth and well blended.

Add the cooled macaroni to the dressing and fold gently to coat evenly, ensuring all pasta pieces are covered.

Fold in the chopped eggs, sliced green onions, celery, crumbled bacon, and chopped dill pickles until evenly distributed throughout the salad.

Season with salt and pepper to taste, then gently toss once more to combine.

Transfer to a serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill thoroughly.