Shrimp Macaroni Salad

This macaroni salad could be served on summer afternoons in place of a heavier meal, or as a side dish. Give it enough time to cool and meld tastes for the best results

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  cup elbow macaroni
• 1  tablespoon  finely diced onion
• 1  tablespoon  chopped green bell pepper
• 2  cups cauliflower, cooked
• 1⁄4 cup  olive, sliced
• 1⁄2 cup  diced celery
• 3⁄4 cup mayonnaise
• 1⁄4 cup  sweet pickle relish
• 2  tablespoons ketchup
• 2  tablespoons white wine vinegar
• 1  teaspoon  prepared horseradish
• 1⁄4 teaspoon  hot pepper sauce
• 1  tablespoon  chopped fresh parsley
• 1⁄2 teaspoon celery seed
• 1⁄8 teaspoon chili powder
•  ground black pepper
• 2  ounces  cooked baby shrimp

Directions

1. Bring a large pot of salted water to a boil, add the macaroni and let it cook until al dente; drain well.
2. Cook califlower, making sure not to cook too soft-leave al dente.
3. Cool.
4. In a medium-size mixing bowl, combine onion, bell pepper, celery, califlower, mayonnaise, sweet pickle relish, ketchup, pickle juices, olive, horseradish, hot pepper sauce, parsley, celery seed, chili powder, salt, black pepper and shrimp.
5. Fold the macaroni into the mixture.
6. Cover and chill at least 3 hours before serving.