Boil the pasta in lightly salted water ( I added 1 tsp salt to about 8 cups water), until it's cooked but still firm.
Drain the pasta, the rinse under cool water, and let the pasta cool.
Boil the eggs, then once done dice them.
Clean all the veggies, and then dice them ( don't dice the carrots though! Shred them).
Combine the mayonnaise, sweet relish, dill relish, garlic powder, black pepper, and dill pickle juice.
Combine the pasta, eggs, and veggies.
Pour in the mayonnaise mixture, then fold all the ingredients.
Make sure everything is well incorporated.
Place the macaroni salad in a large storage bowl, and cover.
Refrigerate until it's nice and cool.
Serve & Enjoy!