1 lb. elbow macaroni
1 c. onions, chopped fine
1 c. dill pickles, chopped fine
1 c. sweet pickles, chopped fine
1 c. olives, including pimientos, chopped fine
1 c. bell pepper, chopped fine
1 c. cheddar cheese, grated
2 c. hard boiled eggs
1 c. mayo
4 tbsp. yellow mustard
2 tbsp. olive oil
2 tbsp. lemon juice
2-4 tbsp. Louisiana Hot Sauce

Cook macaroni until done and cool it. Combine in bowl all dry ingredients. Mix mayo, mustard, oil, lemon juice and hot sauce. If too dry add more mayo. Let set for 1 day in refrigerator.