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DUNKLEY'S FAMOUS MACARONI SALAD

Recipe courtesy Craig Dunkley from the FOOD TV Network. This was a hit as a slightly different Macaroni Salad. This included two sets of measurements. The large amounts will serve 24, the smaller will serve 6.



List of Ingredients





1 (16-ounce) package salad macaroni (or ditali pasta)--(4 oz.)
1 cup celery, diced--(1/4 cup)
1 cup red onion, diced--(1/4 cup)
1 cup yellow or white onion, diced--(1/4 cup)
1 cup medium cheddar, diced--(1/4 cup)
1 cup Swiss cheese, diced--(1/4 cup)
1/2 cup Parmesan, grated--(2 Tablespoons)
1 cup dill pickles, diced--(1/4 cup)
1 cup salami, diced--(1/4 cup)
1 (6-ounce) can large pitted black olives, drained (or 1 cup diced or sliced)--(1/4 cup)
1 to 2 tablespoons Lowry's garlic salt--(3/4 to 1 1/2 teaspoons)
1 to 2 tablespoons fresh minced garlic--(3/4 to 1 1/2 teaspoons)
1/2 teaspoon ground white pepper--(1/8 teaspoon)
1 to 2 teaspoons freshly ground black pepper--(1/4 to 1/2 teaspoon)
1/2 teaspoon cayenne pepper--(1/8 teaspoon)
1/2 teaspoon dry mustard--(1/8 teaspoon)
1/2 teaspoon horseradish--(1/8 teaspoon)
1/2 teaspoon celery salt--(1/8 teaspoon)
1 (3-ounce) jar diced pimentos, rinsed and drained--(1/4 jar)
1 to 1 1/2 cups mayonnaise--(1/4 to 3/8 cup)


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.

Yield: 24 servings--(6 servings)
Prep Time: 40 minutes
Cooking Time: 3 hours 0 minutes