Dunkley's Famous Macaroni Salad

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24 Servings
Pasta American
Superbowl Summer Spring Picnics Fourth of July Fall Side Dish Salads American Pasta Lunch Creamy

16 ounce ad Macaroni
1 cup ery diced
1 cup onion diced
1 cup Yellow or white on diced
1 cup Medium ddar diced
1 cup ss Cheese diced
1/2 cup mesan grated
1 cup l pickle diced
1 cup Salami diced
1 can (6 oz) Large pitted black ves, drained sliced
1 tablespoon Lowry's lic salt
1 tablespoon lic minced
1/2 teaspoon Ground te pepper
1 teaspoon Fresh ground black per
1/2 teaspoon enne
1/2 teaspoon Dry tard
1/2 teaspoon ery salt
3 oz. jar ento rinsed and drained
1 1/2 cup onnaise
1 teaspoon seradish

Add 2 quarts of water to a medum 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, horseradish, 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 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.


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