Shrimp Macaroni Salad

1 cup elbow macaroni
1 tablespoon finely diced onions
1 tablespoon chopped green bell peppers
2 cups cauliflower, cooked
1/4 cup olives, 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
1/3 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
1/2 teaspoon celery seeds
1/8 teaspoon chili powder
ground black pepper
2 oz cooked baby shrimp

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.