Dunkley's Famous Macaroni Salad

Recipe Ingredients

1		Salad macaroni
1 cup	110g / 3.9oz	Celery - diced
1 cup	62g / 2.2oz	Red onion - diced
1 cup	62g / 2.2oz	Yellow or white onion - diced
1 cup	146g / 5.1oz	Medium cheddar - diced
1 cup	146g / 5.1oz	Swiss cheese - diced
1/2 cup	118ml	Parmesan - grated
1 cup	146g / 5.1oz	Dill pickles - diced
1 cup	146g / 5.1oz	Salami - diced
1		Large pitted black olives - drained
1 tablespoon	15ml	Lowry's garlic salt, up to 2
1 tablespoon	15ml	Fresh minced garlic, up to 2
1/2 teaspoon	2.5ml	Ground white pepper
1 teaspoon	5ml	Freshly ground black pepper, up to 2
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Celery salt
1		Pimentos - rinsed, drained,
		Diced
1		Mayonnaise, up to 1

Recipe Instructions

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.

Source:
Craig Dunkley

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