Dunkley's Famous Macaroni Salad

Ingredients

• 1 (16 ounce) package salad macaroni (or ditali pasta)

• 1 cup celery, diced
• 1 cup red onion, diced
• 1 cup onion, diced (yellow or white)
• 1 cup medium cheddar, diced
• 1 cup swiss cheese, diced
• 1/2 cup parmesan cheese, grated
• 1 cup dill pickles, diced
• 1 cup salami, diced
• 1 cup olive, black, sliced
• 1/2 teaspoon horseradish
• 1-2 tablespoon garlic salt
• 1-2 tablespoon garlic, minced
• 1/2 teaspoon white pepper
• 1-2 teaspoon black pepper, fresh ground
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon celery salt

• 1 (3 ounce) jar diced pimentos, rinsed and drained
• 1-1 1/2 cup mayonnaise

Directions

1. 1

   Bring 2 quarts of water to a boil.

2. 2

   Add macaroni and cook until it is al dente, approximately 7-9 minutes.

3. 3

   DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.

4. 4

   Rinse macaroni until cool.

5. 5

   Drain well and let it dry out slightly.

6. 6

   Place pasta in a large bowl.

7. 7

   Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.

8. 8

   Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).

9. 9

   Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.

10. 10

    Fold in pimentos.

11. 11

    Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).

12. 12

    Refrigerate for another 30 minutes to 1 hour before serving.