2 (16 oz ea.) boxes elbow macaroni
1 1/2 cups mayonaise
dash celery salt
dash dill weed
dash salt
dash garlic pepper
1/4 cup yellow mustard
1/4 cup dill pickles and chopped olives, mixed
1/4 cup onions (I use green)
2 tbsp. bacon bits
3 eggs hard boiled, chopped

Boil the macaroni until tender, about 15 minutes. Drain with cold water.

Mix drained macaroni with mayonnaise. Add the seasonings, mustard, chopped pickles, olives and onions. Add bacon bits and chopped eggs. Mix well.

Variation: You can also make a great potato salad with the same recipe. Substitute macaroni for about 6 red potatoes. I like it more mashed than chunky.

Chill for at least 2 hours.

Submitted by: Nicole Peplow