For The Salad: Makes 8 to 10 serving

1 pound elbow macaroni

1 cup finely chopped onions

2 cups dill pickles, drained and finely chopped

1 cup finely chopped green onions

1 cup finely chopped fresh celery

1 cup finely chopped fresh parsley (stems and leaves)

1 cup pimiento-stuffed olives, drained and finely chopped

½ cup finely chopped bell peppers

1 cup grated cheddar cheese

2 cups finely chopped hard-boiled eggs

For The Dressing:

1 cup mayonnaise or as much as you like

¼ cup Creole mustard

Justin Wilson’s Pepper sauce or cayenne pepper to taste

2 tablespoons fresh lemon juice

Salt to taste

2 tablespoons olive oil

Cook the macaroni according to the package directions, drain, and cool. Combine in a large mixing bowl with the rest of the salad ingredients. Whisk together the dressing ingredients and blend this into the salad ingredients. If it is still too dry, add more mayonnaise. Refrigerate for 1 day before serving.