Ingredients
16 ounce Salad Macaroni
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 pickle diced
1 cup Salami diced
1 can (6 oz) Large pitted black olives, drained sliced
1 tablespoon Lowry’s garlic salt
1 tablespoon Garlic minced
1/2 teaspoon Ground white pepper
1 teaspoon Fresh ground black pepper
1/2 teaspoon Cayenne
1/2 teaspoon Dry mustard
1/2 teaspoon Celery salt
3 oz. jar Pimento rinsed and drained
1 1/2 cup Mayonnaise
1 teaspoon Horseradish
Preparation
Add 2 quarts of water to a medum 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, horseradish, 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 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
