Macaroni Salad With Easy Kabobs

• 3 quarts boiling water
• 1 tablespoon salt
• 8 ounces elbow macaroni
• 10 ounces frozen peas, cooked, drained
• 1 cup diagonally sliced celery
• 1 cup snipped scallion
• 1 teaspoon horseradish
• 1 teaspoon salt
• 14 teaspoon pepper
• 14 cup mayonnaise
• 20 pieces bologna (1-inch cubes)
• 20 pieces green peppers (1-inch squares)
• 10 stuffed olives
• 34 cup French dressing
• 10 wooden skewers (4 1/2-inch)

1. EARLY ON THE DAY.
2. 1.
3. To rapidly boiling water add 1 tbs salt.
4. Gradually add macaroni so that water continues to boil; cook, uncovered, stirring occasionally, until just tender.
5. Drain, rinse in cold water, drain again.
6. 2.
7. In large bowl, combine macaroni, peas, celery, scallions, horse-radish, 1 tsp salt, pepper and mayonnaise; refrigerate.
8. 3.
9. In another large bowl, combine Bologna cubes, green-pepper squares, stuffed olives and French dressing.
10. Refrigerate, stirring occasionally.
11. JUST BEFORE TERRACE SUPPER.
12. 1.
13. Pour off and reserve French dressing from Bologna-and-stuffed-olive mixture; thoroughly toss most or all of this dressing with the macaroni mixture; turn into large salad bowl.
14. 2.
15. On each wooden skewer, alternate Bologna cubes and green-pepper squares, topping them with a stuffed olive.
16. Then press each of these kabobs, spoke fashion, into top of macaroni salad.

boiling water, salt, elbow macaroni, frozen peas, celery, scallion, horseradish, salt, pepper, mayonnaise, bologna, green peppers, olives, wooden skewers

Taken from www.food.com/recipe/macaroni-salad-with-easy-kabobs-131771 (may not work)