Louisiana Macaroni Salad

For the salad:
1 lb. elbow macaroni (or your favorite salad pasta)
1 cup finely chopped onions
2 cups dill pickles, drained and finely chopped
1 cup finely chopped green onions
1 cup finely chopped celery
1 cup finely chopped fresh parsley
1 cup pimiento-stuffed olives, drained and finely chopped
1/2 cup finely chopped red bell peppers
1 cup grated cheddar cheese
4 finely chopped hard-boiled eggs
1 cup dry white wine

For the dressing:
1 cup mayonnaise, or as much as you like
1/4 cup Creole mustard (or1/8 cup Dijon + 1/8 cup Deli Style)
2 tbsp. Louisiana hot sauce
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Salt to taste

Cook the macaroni according to the package directions, drain, and cool. Combine in a large mixing bowl with the rest of the salad ingredients. Whisk together the dressing ingredients and blend this into the salad ingredients. If it is still too dry, add more mayonnaise. Refrigerate for 1 day before serving.