2 (1 lb. ea.) boxes elbow macaroni
1 1/2 bunch of green onions, chopped
3 Roma tomatoes, diced
1 small purple onion, diced
1 small can chopped olives
1/2 ea. red, orange, green and yellow peppers. chopped; total: 2 whole peppers
small stalk of celery chopped
2 tsp. Dijon mustard (generous)
1 1/2 cups Hellman's mayonnaise
1 jar pimento
1/4 cup sweet relish
1/2 tsp. salt (or more to taste)
1/2 tsp. black pepper
celery salt
6 hard boiled eggs, chopped

Cook macaroni in salted water, until soft, drain noodles, rinse then let cool in refrigerator.

While noodles are cooling; in a large bowl, mix the chopped and diced things; everything like, dice tomatoes, all chopped onions, finely cut eggs (like making deviled egg sandwich), chopped red, orange, green and yellow peppers, chopped small stalk of celery, and small can chopped olives. Dice the drained pimento then add to the large bowl, also add the relish, mustard and mayonnaise to the large bowl.

Mixture should be wet, but not creamy. Stir in the cold macaroni now and add celery salt and pepper to taste. Mix well. Taste for salt and mayonnaise content. Add more if needed. Coat top of salad with a sprinkling garnish.

Cover and refrigerate a few hours to allow onion and pepper flavors to permeate.

Serve cold.

Note: Slice up the left over peppers and add carrot sticks, cucumbers, and celery sticks and serve with Ranch dressing as a before the meal snack.

Submitted by: Isreal Lourant