DONNA'S MACARONI SALAD

DONNA'S MACARONI SALAD image

Yield 12-16 servings

Number Of Ingredients 22

1/2 lb. elbow macaroni or bow tie shells.
1/2 C. dried cranberries
1 green pepper, diced
1 red pepper, diced
3 carrots, shredded
1 small onion, chopped
1 stalk celery chopped
3 black olives, sliced
1 C. frozen green peas, thawed
2 hard boiled eggs, sliced
1-1/2 tsp. salt, or to taste
1 tsp. oregano
1 tsp. dill
1 tsp. paprika
1/2 C mayonnaise (Helman's)
1/2 C. sour cream
1 clove garlic, mashed
1/2 tsp. creamy horseradish
1 tsp. Dijon mustard
10 med. shrimp, peeled, divined, cut
1/4 C. walnuts, chopped
1/4 C. cheddar cheese, diced

Steps:

Boil macaroni for 10 min. Drain, cool and place in large bowl. Boil eggs for 10 min., cool and slice. Add thawed peas. Chop peppers, celery, parsley, black olives, and onion and add to bowl. In a small bowl add seasonings, (salt, pepper, chopped garlic, oregano, dill and paprika), mayonnaise, sour cream, mustard, and creamy horseradish. Blend well with macaroni mixture. Refrigerate covered several hours or overnight. Top with walnuts and cheddar cheese.