Macaroni Salad

This is an adaptation of a friend's recipe and Pioneer Woman's recipe that I concocted. It's quite good and not too tangy, not too gloppy.

1# large elbows or shells, cooked & cooled under cold water
1 can sliced black olives, 1/2 can of juice reserved
3-4 sliced radishes
3 chopped stake celery
3 sliced green onions
1/4 c dill relish
1/2 c mayo
Splash of milk
2 T white or red wine vinegar
1 pkt Splenda
Salt & pepper

Cook & cool macaroni. Add chopped vegetables to pasta. For dressing, mix mayo, vinegar, milk, dill relish, reserved olive juice. Add splash of milk to make dressing slightly runnier. Stir into posts and veggies. Salt & pepper to taste. Stir. Then chill in fridge, covered until serving time.