1 cup macaroni salad, 3/4 cup cubed cheddar cheese, 1/2 cup thinly sliced celery stalks, 1/2 cup frozen peas, 2 tablespoons thinly sliced green onions, 1/2 cup mayonnaise, 1/4 cup dill relish, 2 tablespoons milk, 2 tablespoons mustard, 1/4 teaspoon salt, pepper to taste, 2 hard boiled eggs, coarsely chopped.
Cook pasta, drain and rinse with cold water and drain again. In a large bowl combine pasta, cheese, celery, peas, and green onions.
For dressing, in a small bowl stir together the mayonnaise, pickle relish, milk, mustard, salt and pepper.
Pour dressing over pasta and mix together. Add chopped eggs and cover and chill 4 to 24 hours. You can pour in additional milk if necessary to moisten.