Nana prepared this every Sunday before church, and I still adore it!

Cook the macaroni pasta according to package instructions. Drain and rinse under cold water to cool.

In a large bowl, combine the cooked pasta, diced chicken, chopped eggs, and sliced green onions.

In a separate small bowl, mix together the mayonnaise and mustard. Season with salt and pepper to taste.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Transfer the pasta salad to a serving dish or disposable aluminum tray for easy transport.

Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.

For a lighter version, you can substitute Greek yogurt for some or all of the mayonnaise. Add some crunch with diced celery or bell peppers. If you have picky eaters, consider serving the green onions on the side so everyone can add to their taste. For a bit of extra flavor, try adding a teaspoon of garlic powder or a splash of lemon juice to the dressing. You can also swap out the chicken for turkey or ham if that’s what you have on hand.