1 lb. elbow macaroni, cooked just until tender
1 green pepper, chopped finely
1 jar pimientos, chopped finely
3/4 c. pitted olives, chopped finely
1 onion, chopped finely
2 c. mayonnaise (do not use salad dressing)
Salt & pepper
Several dashes Tabasco

Mix all ingredients. Cover with plastic wrap and refrigerate overnight so salad can mellow.