Dunkley's Famous Macaroni Salad - The Mother of All Macaroni Salads!
- 1 16 oz (448 grm). package salad macaroni (or ditali pasta)
- 1 cup (225 ml) celery, diced
- 1 cup (225 ml) red onion, diced
- 1 cup (225 ml) yellow or white onion, diced
- 1 cup (225 ml) medium cheddar, diced
- 1 cup (225 ml) Swiss cheese, diced
- 1/2 cup (125 ml) Parmesan cheese, grated
- 1 cup (225 ml) dill pickles, diced
- 1 cup (225 ml) salami, diced
- 1 6oz. can large pitted black olives, drained (or 1 cup (225 ml) diced or sliced)
- 1 to 2 tbsp (30 ml) Lowry's garlic salt
- 1 to 2 tbsp (30 ml) fresh minced garlic
- 1/2 tsp (2 ml) ground white pepper
- 1 to 2 tsp (10 ml) freshly ground black pepper
- 1/2 tsp (2 ml) cayenne pepper
- 1/2 tsp (2 ml) dry mustard
- 1/2 tsp (2 ml) celery salt
- 1 3 oz (84 grm). jar diced pimentos, rinsed and drained
- 1 to 1-1/2 cups (350 ml) mayonnaise
- Add 2 quarts (1900 ml) of water to a medium 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.
- 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).
- Mix the Lowry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together; add to salad.
- Fold in the pimentos.
- Fold in 1 cup (225 ml) of mayonnaise to start.
- Add up to a 1/2 cup (125 ml) more of mayonnaise if needed.
- Refrigerate again for 30 minutes to 1 hour.
salad macaroni, celery, red onion, white onion, cheddar, swiss cheese, parmesan cheese, dill pickles, salami, black olives, lowrys garlic, garlic, ground white pepper, ground black pepper, cayenne pepper, mustard, celery salt, pimentos, mayonnaise
Taken from online-cookbook.com/goto/cook/rpage/000D37 (may not work)