Double Macaroni Salad

4 strips bacon
1 cup elbow macaroni
1 cup shell macaroni
salt
1 cup chopped celery
1/2 cup salad olives
4 hard-boiled eggs, chopped
dash of pepper
bottle Italian dressing

Fry bacon until crisp; drain and crumble. Cook macaroni in boiling salted
water for about 12 minutes; drain. Combine macaroni, celery, olives, and
eggs; season to taste with salt. Add pepper and enough dressing to moisten.
Chill until ready to serve. Sprinkle with bacon before serving.

Yield: 10 servings
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