Dunkley'S Famous Macaroni Salad

• 16 ounce Salad Macaroni
• 1 cup Celery diced
• 1 cup Red onion diced
• 1 cup Yellow or white onion diced
• 1 cup Medium Cheddar diced
• 1 cup Swiss Cheese diced
• 1/2 cup Parmesan grated
• 1 cup Dill pickle diced
• 1 cup Salami diced
• 1 can (6 oz) Large pitted black olives, drained sliced
• 1 tablespoon Lowry's garlic salt
• 1 tablespoon Garlic minced
• 1/2 teaspoon Ground white pepper
• 1 teaspoon Fresh ground black pepper
• 1/2 teaspoon Cayenne
• 1/2 teaspoon Dry mustard
• 1/2 teaspoon Celery salt
• 3 oz. jar Pimento rinsed and drained
• 1 1/2 cup Mayonnaise
• 1 teaspoon Horseradish

1. Add 2 quarts of water to a medum stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 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.
2. Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, uncovered, overnight (or refrigerate for at least 2 hours).
3. Mix the Lowry's garlic salt, minced garlic, horseradish, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

salad macaroni, celery, red onion, swiss cheese, parmesan grated, pickle, black olives, lowrys garlic, garlic, ground white pepper, fresh ground black pepper, cayenne, mustard, celery salt, mayonnaise, horseradish

Taken from www.epicurious.com/recipes/member/views/dunkleys-famous-macaroni-salad-50032849 (may not work)