1/3 c. diced onion
1/3 c. diced kosher dill pickle
3/4 c. sliced black olives
1 small can shrimp
3/4 c. sliced green olives
1 small pkg. macaroni
some pickle juice
3 diced hard-boiled eggs
1 c. sliced celery
1/2 tsp. prepared mustard
1 c. mayonnaise

The night before, arrange onion, dill pickle, black olives, shrimp and green olives in layers, starting with the diced onion. On the following day, cook macaroni; drain and stir in some pickle juice, tossing several times to allow flavor to blend in. You should have about 3 cups of the macaroni. Add remaining ingredients to the macaroni and then combine all with the first mixture, stirring lightly. Cool several hours or overnight.