Macaroni Salad

By margiekyle

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

Details

Adapted from food.com

Preparation

Step 1

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.