dilled macaroni-chicken salad recipe

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.