Mom'S Macaroni Salad

• 1 lb elbow macaroni, large
• 1 (6 ounce) can large olives, pitted
• 1 (4 ounce) jar pimientos, diced
• 1 small onion, diced
• 2 whole dill pickles, diced
• 1 dozen egg, hardboiled chopped
• Sauce
• 2 1/2 cups mayonnaise, Best Foods
• 1 tablespoon mustard, heaping
• 1/2 cup red wine vinegar
• 1/4 cup canola oil
• 1 tablespoon parsley, heaping
• 1 tablespoon beau monde seasoning
• 1 tablespoon season salt, heaping
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery salt
• 1 dash pepper

1. Cook macaroni according to package, drain and place in large bowl.
2. Drain olives and pimentos add to bowl.
3. Dice onion and pickles add to bowl.
4. In smaller bowl add sauce ingredients and mix well.
5. Add sauce to macaroni mixture and mix well.
6. Chop eggs and stir into macaroni mix well.
7. Cover and refrigerate for a couple of hours, taste adding more season salt if necessary (I always need to add more).
8. Cover and let sit refrigerated until ready to serve.

elbow macaroni, olives, pimientos, onion, dill pickles, egg, sauce, mayonnaise, red wine vinegar, canola oil, parsley, season salt, paprika, worcestershire sauce, celery salt, pepper

Taken from www.food.com/recipe/moms-macaroni-salad-169093 (may not work)