Description
For large gatherings, i think this salad would go over great! This is one of the best tasting macaroni salads i have ever had! I know there are a lot of ingredients, but don't skimp. The flavor sensation is absolutely incredible!! I saw this on food network's 'calling all cooks', and got the recipe from the website. This recipe serves about 25 people.
Note: the original recipe calls for 1-2 tbsps. Garlic salt, and that's the way i entered the recipe. If you are salt sensitive, i suggest you use less. You can always add more.
Ingredients
- Salad Macaroni
- Celery
- Red Onion
- Onion
- Medium Cheddar
- Swiss Cheese
- Parmesan Cheese
- Dill Pickle
- Salami
- Olive
- Horseradish
- Garlic Salt
- Garlic
- White Pepper
- Black Pepper
- Cayenne Pepper
- Dry Mustard
- Celery Salt
- Diced Pimentos
- 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
- 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
- Refrigerate for another 30 minutes to 1 hour before serving