This is another instinct recipe. You have to adjust quantities according to the volume of cooked pasta. This should be about right.
1 package (about 8 ounces, raw) ditalini pasta (short little tubes)
1 cup mayonnaise
1⁄2 teaspoon yellow mustard
2 - 3 teaspoon dry dill
1⁄2 teaspoon dry or 2 sprigs fresh marjoram
1 tablespoon capers
1 bunch chopped green onions
1-2 stalks celery, chopped thinnish
1⁄2 red bell pepper, chopped fine
salt and pepper
* some juice from jar of dill pickles if you have it
Boil macaroni in salted water with about half the dill. Al dente. Rinse under cold water. Mix other ingredients into cooled macaroni and chill. Adjust seasoning. Add more mayonnaise if necessary.