Dunkley's Famous Macaroni Salad
Ready In: 4 hrs
Serves: 25
Ingredients
- 1 (16 ounce) package salad macaroni (or ditali pasta)
- 1 cup celery, diced
- 1 cup red onion, diced
- 1 cup onion, diced (yellow or white)
- 1 cup medium cheddar, diced
- 1 cup swiss cheese, diced
- 1⁄2 cup parmesan cheese, grated
- 1 cup dill pickle, diced
- 1 cup salami, diced
- 1 cup olive, black, sliced
- 1⁄2 teaspoon horseradish
- 1 -2 tablespoon garlic salt
- 1 -2 tablespoon garlic, minced
- 1⁄2 teaspoon white pepper
- 1 -2 teaspoon black pepper, fresh ground
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon celery salt
- 1 (3 ounce) jar diced pimentos, rinsed and drained
- 1 -1 1⁄2 cup mayonnaise
Directions
- Bring 2 quarts of water to a boil.
- Add macaroni and cook until it is al dente, approximately 7-9 minutes.
- DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
- Rinse macaroni until cool.
- Drain well and let it dry out slightly.
- Place pasta in a large bowl.
- Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
- Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
- Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
- Fold in pimentos.
- Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
- Refrigerate for another 30 minutes to 1 hour before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off