Recipe - Marions Macaroni Salad

1 pack (22oz) salad macaroni,
cooked
6 Hardboiled eggs, finely
chopped
1 cn (4.5 oz) chopped olives
1 Jar (4oz) pimientos, finely
chopped
5 3inch sweet pickles, finely
chopped
3 tablespoon Fresh parsley, minced
4 tablespoon Tender celery, finely
chopped
1 md Onion, finely chopped
3 tablespoon Bell pepper, minced (opt.)

DRESSING
2 cup Mayonnaise
1 One half teaspoon Salt
1/8 teaspoon Pepper
One half teaspoon Paprika
1 teaspoon Prepared mustard

Cook the macaroni last, after all the other ingredients have been minced.
Rinse, drain, and immediately combine with other ingredients. Mix
thoroughly, chill. (May require more mayonaisse.)

Best when made a day ahead of serving.

Recipe by: Marion Brittain Posted to MCRecipe Digest V1 #661 by Rooby
MsRooby@sprintmail.com on Jul 08, 1997