Macaroni Salad With Easy Kabobs

From a July 1961 insert entitled "Good Housekeeping's recipes for summer living...when your dining room is all outdoors"

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3  quarts boiling water
• 1  tablespoon salt
• 8  ounces elbow macaroni
• 10  ounces  frozen peas, cooked, drained
• 1  cup  diagonally sliced celery
• 1  cup  snipped scallion
• 1  teaspoon horseradish
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup mayonnaise
• 20  pieces  bologna (1-inch cubes)
• 20  pieces green peppers (1-inch squares)
• 10  stuffed olives
• 3⁄4 cup  French dressing
• 10  wooden skewers (4 1/2-inch)

Directions

1. EARLY ON THE DAY.
2. 1. To rapidly boiling water add 1 tbs salt. Gradually add macaroni so that water continues to boil; cook, uncovered, stirring occasionally, until just tender. Drain, rinse in cold water, drain again.
3. 2. In large bowl, combine macaroni, peas, celery, scallions, horse-radish, 1 tsp salt, pepper and mayonnaise; refrigerate.
4. 3. In another large bowl, combine Bologna cubes, green-pepper squares, stuffed olives and French dressing. Refrigerate, stirring occasionally.
5. JUST BEFORE TERRACE SUPPER.
6. 1. Pour off and reserve French dressing from Bologna-and-stuffed-olive mixture; thoroughly toss most or all of this dressing with the macaroni mixture; turn into large salad bowl.
7. 2. On each wooden skewer, alternate Bologna cubes and green-pepper squares, topping them with a stuffed olive. Then press each of these kabobs, spoke fashion, into top of macaroni salad.