2 cups elbow macaroni
9 ounces in Vienna sausage, drained
8 3/4 ounces pineapple tidbits, drained
1/4 cup pimentos, chopped
1/2 cup chopped celery
1 tablespoon prepared mustard
1 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon ground paprika
3 medium cantaloupes, cut in halves

Cook macaroni according to package directions. Drain in a colander. Grants with cold water; drain again. Cut each Vienna sausage into quarters; combined with macaroni, pineapple tidbits, pimento and celery. Combine mustard, sour cream, salt and pepper he got; toss with macaroni mixture; cover and refrigerate until chilled. Scoop seasoned cantaloupes. Fill each cantaloupe half with macaroni salad. Makes 6 servings.