Macaroni Salad

Photo by Margie K.
Adapted from food.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 1

    (16 ounce) package salad macaroni (or ditali pasta)

  • 1

    cup celery, diced

  • 1

    cup red onion, diced

  • 1

    cup onion, diced (yellow or white)

  • 1

    cup medium cheddar, diced

  • 1

    cup swiss cheese, diced

  • 1

    ⁄2 cup parmesan cheese, grated

  • 1

    cup dill pickle, diced

  • 1

    cup salami, diced

  • 1

    cup olive, black, sliced

  • 1

    ⁄2 teaspoon horseradish

  • 1 -2

    tablespoons garlic salt

  • 1 -2

    tablespoons garlic, minced

  • 1

    ⁄2 teaspoon white pepper

  • 1 -2

    teaspoon black pepper, fresh ground

  • 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

Directions

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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