The best pasta salad in the world!
I have made this too many times to count. I was lucky enough to find the recipe and it is still numero uno for me (and everyone I have ever served it too!) Makes a huge amount that is gone in no time flat!
Dunkley's Famous Macaroni Salad
4 hours | 4 hours prep | SERVES 25
Dunkley's Famous Macaroni Salad
4 hours | 4 hours prep | SERVES 25
| 1 (16 | ounce) package salad macaroni (or ditali pasta) |
| 1 | cup celery, diced |
| 1 | cup red onions, diced |
| 1 | cup yellow onions or white onions, diced |
| 1 | cup medium cheddar, diced |
| 1 | cup swiss cheese, diced |
| 1/2 | cup parmesan cheese, grated |
| 1 | cup dill pickles, diced |
| 1 | cup salami, diced |
| 1 | cup black olives, drained and diced or sliced |
| 1/2 | teaspoon horseradish |
| 1-2 | tablespoon garlic salt |
| 1-2 | tablespoon fresh minced garlic |
| 1/2 | teaspoon white pepper |
| 1-2 | teaspoon fresh ground black pepper |
| 1/2 | teaspoon cayenne pepper |
| 1/2 | teaspoon dry mustard |
| 1/2 | teaspoon celery salt |
| 1 (3 | ounce) jar diced pimentos, rinsed and drained |
| 1-1 1/2 | cup mayonnaise |
- Bring 2 quarts of water to a boil.
- Add macaroni and cook until it is al dente, approximately 7-9 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.
- Place pasta in a large bowl.
- Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
- Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
- Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
- Fold in pimentos.
- Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed)
- Refrigerate for another 30 minutes to 1 hour before serving.
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Great recipe for the barbeque party season... Thanks Annette
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