Shrimp and Pasta Salad

ingredients

4 cups elbow macaroni, cooked, drained, and cooled
2 cups small shrimp, cooked, peeled, and deveined
4 hard boiled eggs, chopped
1/2 cup onion, chopped
1/4 cup celery, chopped
1/2 cup black olives, chopped
1/2 cup dill pickle, chopped
1 cup mayonnaise
2 Tablespoons olive oil
Louisiana hot sauce to taste
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 Tablespoon prepared mustard
1/2 cup catsup

directions

In a large mixing bowl, combine the eggs, onion, celery, olives, and pickle. Then add the shrimp and macaroni and toss lightly. In a small bowl, whisk together the remaining ingredients. Pour over the macaroni mixture and mix well. Cover and let marinate at least 2 hours in the refrigerator before serving.

Source: Mary Ann