DUNKLEY'S FAMOUS MACARONI SALAD
Source of Recipe
Food network
List of Ingredients
16 oz. package salad macaroni, (or ditali pasta)
1 cup celery, diced
1 cup red onions, 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 pickle, diced
1 cup salami, diced
1 can large pitted black olives, (6oz. or 1 cup sliced) drained
1-2 T. Lowry's garlic salt
1-2 T. fresh minced garlic
1/2 tsp. ground white pepper
1-2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 tsp. horseradish
1/2 tsp. celery salt
3 oz. 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, horseradish 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.
Yield: 24 servings
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