Dunkley's Famous Macaroni Salad
Source of Recipe
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Recipe Introduction
Recipe courtesy Craig Dunkley.
List of Ingredients
1 pkg. (16 oz.) salad macaroni (or ditali pasta)
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 pickles, diced
1 cup salami, diced
1 can (6 oz.) large pitted black olives, drained, sliced (1 cup)
2 TB Lawry's garlic salt
2 TB fresh minced garlic
1/4 tsp. dried horseradish
1/2 tsp. ground white pepper
2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 tsp. celery salt
1 jar (3 oz.) diced pimentos, rinsed and drained
1 to 1-1/2 cups mayonnaise
Recipe
Add 2 quarts of water to a medium stock pot 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
under cold running water 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 Lawry'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 of mayonnaise to start. Add up to a 1/2 cup
more of
mayonnaise if needed.
Refrigerate again for 30 minutes to 1 hour.
Yield: 24 servings
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