Shrimp salad

Ingredients:

1 box elbow macaroni, cooked, drained and cooled
1/2 to 1 pound cooked shrimp, peeled
4 hard boiled eggs, chopped
1/2 cup chopped yellow onion
1/4 cup chopped celery
1/2 cup chopped black olives
1/2 cup chopped dill pickles
1 cup mayo
2 tablespoons olive oil
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon dijon mustard
1/2 cup catsup
Hot sauce to taste

Preparation:

In a large mixing bowl, combine the first 7 ingredients.
Using the remainder of the ingredients whisk together to make a dressing.
Mix in with other ingredients.
Allow to marinate in fridge a couple of hours for flavors to blend.