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Macaroni salad




Source of Recipe


calling all cooks


List of Ingredients





1 16-ounce package of Salad Macaroni pasta (or Ditalini pasta or small Shells)
1 cup finely diced Celery
1 medium-large Red Onion, peeled and diced
1/2 cup diced White or Yellow Onion
1 cup Medium Cheddar Cheese, diced
1 cup Swiss Cheese, diced
1/2 cup FRESH Grated Parmesan Cheese (not the stuff in the green tube!)
1 cup dill pickles, drained and chopped (*Save 1 teaspoon of the juice)
1 cup dry Salami, diced
1 cup Black Olives, drained and sliced or chopped

Seasoning Mixture:
2 cloves minced fresh Garlic
1 teaspoon Onion Powder
1/2 teaspoon ground White Pepper
2 teaspoons ground Black Pepper
1/2 teaspoon Cayenne powder
1/2 teaspoon Dry Mustard Powder
1/2 teaspoon Celery Salt
1 each 3-ounce jar diced Pimentos, rinsed, drained

DRESSING:
2 cups cups Mayonnaise (do not use Salad Dressing)
1/2 teaspoon Horseradish
1 teaspoon pickle juice




Recipe




** Cook pasta to al dente (do not overcook). Rinse and drain.
** Place cooked pasta in large bowl Carefully fold in the celery, onions, cheddar, swiss, parmesan, dill pickles, salami and black olives. Cover bowl and Refrigerate overnight (or for at least 2-3 hours)
** Mix the garlic, onion powder, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
** Fold in pimentos. Mix mayonnaise and horseradish. Fold gently into the salad.
** If needed, add a more mayonnaise.
SERVE!