Dunkley's Famous Macaroni Salad
Recipe courtesy Craig Dunkley, from a Food Network guest; not tested by Food Network. Start a day ahead - it rests overnight before dressing.
Ingredients
- 16 oz Elbow macaroni, 1 package salad macaroni, or ditali
- 1 cup Celery, diced
- 1 cup Red onion, diced
- 1 cup Onion, yellow or white, diced
- 1 cup Cheddar, medium, diced
- 1 cup Swiss cheese, diced
- 1/2 cup Parmesan, grated
- 1 cup Pickles, dill, diced
- 1 cup Salami, diced
- 1 can Black olive, 6-ounce large pitted, drained
- 2 tbsp Garlic salt, 1 to 2, Lawry's
- 2 tbsp Garlic, 1 to 2, fresh minced
- 1/4 tsp Horseradish, dried
- 1/2 tsp White pepper, ground
- 2 tsp Black pepper, 1 to 2, freshly ground
- 1/2 tsp Cayenne pepper
- 1/2 tsp Dry mustard
- 1/2 tsp Celery salt
- 3 oz Pimentos, 1 jar diced, rinsed and drained
- 1 1/2 cup Mayonnaise, 1 to 1 1/2 cups
Directions
- Cook the macaroni in 2 quarts boiling water until al dente, about 9 minutes - don't overcook or it falls apart. Rinse until cool, drain well and let dry slightly.
- Fold in the celery, onions, cheeses, pickles, salami and olives. Refrigerate uncovered overnight, or at least 2 hours.
- Mix the garlic salt, garlic, horseradish, peppers, cayenne, mustard and celery salt and add to the salad. Fold in the pimentos.
- Fold in 1 cup mayonnaise, adding up to 1/2 cup more if needed. Refrigerate 30 minutes to 1 hour.