1 lb. cleaned & boiled shrimp, chopped
1 lb. cooked macaroni shells
6 boiled eggs, chopped
1 med. onion, finely chopped
1 bell pepper, finely chopped
1/4 c. olives, finely chopped
1 c. mayonnaise
1/4 c. mustard
Salt & pepper to taste

Mix all ingredients and store in a covered bowl in the refrigerator until ready to serve.

The flavors will blend better if the salad is made one day and served the next. If the salad is stored overnight, the macaroni may soak up your mayonnaise and dry out your salad. If this happens, simply add about 1/4 cup more to moisten.