Ingredients
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1 (16 ounce) package salad macaroni (or ditali pasta)
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1 cup celery, diced
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1 cup red onion, diced
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1 cup onion, diced (yellow or white)
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1 cup medium cheddar, diced
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1 cup swiss cheese, diced
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1/2 cup parmesan cheese, grated
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1 cup dill pickle, diced
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1 cup salami, diced
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1 cup olive, black, sliced
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1/2 teaspoon horseradish
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1 -2 tablespoon garlic salt
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1 -2 tablespoon garlic, minced
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1/2 teaspoon white pepper
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1 -2 teaspoon black pepper, fresh ground
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1/2 teaspoon cayenne pepper
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1/2 teaspoon dry mustard
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1/2 teaspoon celery salt
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1 (3 ounce) jar diced pimentos, rinsed and drained
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1 -1 1/2 cup mayonnaise
Instructions
- 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.