RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to cover and saturate completely.
PREP remaining vegetables to specifications.
COOK large elbow macaroni according to package directions in moderately salted water, less 2 minutes until al dente (firm to the bite); DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.
INTO a large bowl with an (accompanying cover or lid), add the dressing ingredients EXCEPT for the sweet pickle juice and white vinegar). Note: drain excess water from onions before adding).
WHISK mixture well then gently fold in vegetables until just blended.
GENTLY fold in drained macaroni until well-blended.
COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
FOLD mixture gently until creamy, without over-mixing.