Macaroni Salad

• 1/2 lb elbow macaroni, cooked and cooled
• 1/2 C. dried cranberries
• 1/2 C. diced green and red peppers
• 1 or 2 stalks celery, chopped
• 2 hard boiled eggs, sliced
• 1 T. chopped parsley, optional
• 3 black olives, sliced
• 1 C. frozen green peas, thawed
• 1 small onion, chopped or grated
• 1 1/2 tsp. salt, or to taste
• 1 tsp. oregano
• 1/2 C. mayonnaise
• 1/2 C. sour cream
• 1 clove garlic, minced
• 1/2 tsp. creamy horseradish
• 1 tsp. dijon mustard
• 10 small to medium shrimp, cut up
• 1 tsp. dill
• Topping:
• 1 tsp. paprika
• 1/4 C. walnuts, chopped
• 1/4 C. cheddar cheese, diced or shredded

1. Combine all ingredients except macaroni and blend well. Add macaroni and toss. Refrigerate covered several hours or overnight. To serve place in salad bowl and garnish with toppings.

elbow macaroni, cranberries, red peppers, stalks celery, eggs, parsley, black olives, frozen green peas, onion, salt, oregano, mayonnaise, sour cream, clove garlic, horseradish, dijon mustard, shrimp, dill, topping, paprika, walnuts, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/macaroni-salad-50137991 (may not work)