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Dunkley's Famous Macaroni Salad




Source of Recipe


posted by Kelalake : Recipe courtesy Craig Dunkley, Food Tv , ISO - Your favorite macaroni salad recipe


Recipe Introduction


this was on the old board. It was the biggest hit since sticky chicken on the old boards. Steve in FL posted it from the foodtv site. I've made it atleast 5 times and it is wonderful!! I will admit, it is time consuming but very worth it! It does make alot because of the veggies, meat and cheese added to it. I've halved this and it still makes enough for a crowd of people!

The only 2 things I've done differently is used 1/2 c. red onion and 1/2 c. sweet or spanish onion instead of all the onion it calls for. And I've stayed on the lower end when it came to spices that called for 1-2 T (ie. 1 T instead of 2) If I find it isnt what I want, I go back and add more to the spice mixture. This way its not too salty. I also rec. using Lawrys garlic salt. It has a powerful garlic flavor and to me, the right amount of salt! I never used it before this recipe but now thats all I use! any questions, send me an email or leave your question here and Ill reply


List of Ingredients




1 (16-ounce) package 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 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt
1 to 2 tablespoons fresh minced garlic
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon horseradish
1/2 teaspoon celery salt
1 (3-ounce) jar diced pimentos, rinsed and drained
1 to 1 1/2 cups mayonnaise

Recipe



Add 2 quarts 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, horse radish 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.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes

Yield: 24 servings
Prep Time: 40 minutes
Cooking Time: 3 hours 0 minutes