Kitchen Sink Macaroni Salad

By dkanon

Ingredients

• 1 (16-ounce) package elbow macaroni, cooked according to package directions, rinsed, and cooled
• 1 cup diced salami
• 1 cup diced Cheddar cheese
• 1 cup frozen peas, thawed
• 1 (6-ounce) can pitted black olives
• 1 cup diced celery
• 1/2 cup diced red onion
• 1/2 cup diced dill pickles
• 1 cup mayonnaise
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

Step 1

In a large bowl, combine pasta, salami, cheese, peas, olives, celery, onion, and pickles.

In a small bowl, combine mayonnaise, dry mustard, salt, and pepper; mix well. Stir into pasta mixture; cover.

Refrigerate at least 2 hours, or until ready to serve.