Recipe courtesy of Craig Dunkley
Save Recipe Print
Total:
3 hr 40 min
Prep:
40 min
Cook:
3 hr
Yield:
24 servings

Ingredients

Directions

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Almost-Famous Chimichangas

Recipe courtesy of Food Network Kitchen

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Roasted Tomato Caprese Salad

Recipe courtesy of Ina Garten

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Broccoli Salad

Recipe courtesy of The Neelys

Asian Salad

Recipe courtesy of Food Network Kitchen

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.