This absolutely delicious salad is great for BBQ's, Picnics and Potluck Dinners.
Try adding some horseradish for extra flavor.
One note, however, if you eat this immediately after preparing it, it will taste a bit on the salty side.
However, after the flavors have had a chance to marry overnight, the saltiness disappears and is just delish.
Prep Time: 40 minutes
Cook Time: 3 hours
Makes: 24 Servings
1 (16-ounce) package salad
macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, 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 pickles, diced
1 cup salami, diced
1 (6-ounce) can large pitted black olives,
drained (or 1 cup diced or sliced)
1 to 2 tablespoons Lowry's garlic salt or
1 to 2 tablespoons fresh minced garlic
1/2 teaspoon ground white pepper
1 to 2 teaspoons freshly 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 to 1 1/2 cups mayonnaise
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 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 or let the flavours marry overnight.
For a variation try using
different meats and cheeses.