Donna'S Macaroni Salad

• 1/2 lb. elbow macaroni or bow tie shells.
• 1/2 C. dried cranberries
• 1 green pepper, diced
• 1 red pepper, diced
• 3 carrots, shredded
• 1 small onion, chopped
• 1 stalk celery chopped
• 3 black olives, sliced
• 1 C. frozen green peas, thawed
• 2 hard boiled eggs, sliced
• 1-1/2 tsp. salt, or to taste
• 1 tsp. oregano
• 1 tsp. dill
• 1 tsp. paprika
• 1/2 C mayonnaise (Helman's)
• 1/2 C. sour cream
• 1 clove garlic, mashed
• 1/2 tsp. creamy horseradish
• 1 tsp. Dijon mustard
• 10 med. shrimp, peeled, divined, cut
• 1/4 C. walnuts, chopped
• 1/4 C. cheddar cheese, diced

1. Boil macaroni for 10 min. Drain, cool and place in large bowl. Boil eggs for 10 min., cool and slice. Add thawed peas. Chop peppers, celery, parsley, black olives, and onion and add to bowl. In a small bowl add seasonings, (salt, pepper, chopped garlic, oregano, dill and paprika), mayonnaise, sour cream, mustard, and creamy horseradish. Blend well with macaroni mixture. Refrigerate covered several hours or overnight. Top with walnuts and cheddar cheese.

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

Taken from www.epicurious.com/recipes/member/views/donnas-macaroni-salad-50142560 (may not work)