Kitchen Sink Macaroni Salad

By á-65702

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Ingredients

• 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

Directions

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.

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.