- 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
- 1 to 2 tablespoons fresh minced garlic
- 1/4 teasspoon dried horseradish
- 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.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes