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Nutrition Facts
Serving Size 1 (82g) Recipe makes 25 servings The following items or measurements are not included below: 1 cup salami 1/2 teaspoon celery salt
Calories 162
Calories from Fat 65		(40%)
Amount Per Serving		%DV
	Total Fat 7.3g	11%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 12mg		4%
Sodium 259mg		10%
Potassium 85mg		2%
Total Carbohydrate 18.6g		6%
	Dietary Fiber 1.2g	4%
	Sugars 2.0g
Protein 5.8g		11%
Vitamin A 266mcg		5%
Vitamin B6 0.1mg		3%
Vitamin B12 0.3mcg		4%
Vitamin C 4mg		6%
Vitamin E 0mcg		2%
Calcium 104mg		10%
Iron 1mg		5%
detailed view... how is this calculated?

Dunkley's Famous Macaroni Salad Recipe #44133

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.

by Miss Annie

4 hours | 4 hours prep

SERVES 25

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

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 (or refrigerate for at least 2 hours).
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. (You may use up to another 1/2 cup mayonnaise, if needed).
Refrigerate for another 30 minutes to 1 hour before serving.

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Dunkley's Famous Macaroni Salad Recipe #44133

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