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    Dunkley’s Macaroni Salad


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: persimmon

    List of Ingredients




    16 ounce package ditalini (can use other)
    1 cup diced celery
    1 cup diced red onion
    1 cup diced yellow or white onions
    1 cup diced cheddar (I shred)
    1 cup diced Swiss (I shred)
    1/2 cup grated Parmesan
    1 cup diced dill pickles
    1 cup diced salami
    1 cup diced or sliced black olives

    1 - 2 tablespoons Lowry’s garlic salt
    1 - 2 tablespoons fresh minced garlic
    1/2 teaspoon ground white pepper
    1 - 2 freshly ground black pepper
    1/2 teaspoon cayenne pepper
    1/2 teaspoon horseradish
    1/2 teaspoon dry mustard
    1/2 teaspoon celery salt
    1 3 ounce jar diced pimentos, optional
    1 - 1 1/2 cups mayonnaise


    Recipe



    Cook macaroni until al dente (don’t overcook). Rinse, drain macaroni and let it dry out slightly.

    Place macaroni in large bowl and carefully fold in celery, onion, cheddar, Swiss, Parmesan, pickles, salami, and olives. Mix garlic salt, minced garlic, white pepper, black pepper, cayenne, mustard, horseradish, and celery salt. Add to salad. Fold in pimentos. Fold in one cup of mayonnaise to start. Add up to 1/2 cup more if needed. Best if refrigerated overnight. (Don't skimp on the onions.)
 

 

 

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