Post by chief_cook2 on Sept 30, 2005 9:21:12 GMT -6
1 pkg. (16 oz.) salad macaroni (or ditali pasta) 1 cup celery, diced 1 cup red onion, diced 1 cup yellow or white onion, diced 1 cup cheddar cheese, diced 1 cup Swiss cheese, diced 1/2 cup Parmesan, grated 1 cup dill pickles, diced 1 cup hard salami, diced 1 can (6 oz.) large pitted black olives, drained, sliced (or 1 cup) 1 to 2 TB Lawry's garlic salt 1 to 2 TB fresh minced garlic 1/4 tsp. horseradish 1/2 tsp. ground white pepper 1 to 2 tsp. ground black pepper 1/2 tsp. cayenne pepper, optional 1/2 tsp. dry mustard 1/2 tsp. celery salt 1 jar (3 oz.) diced pimentos, rinsed and drained 1 to 1-1/2 cups mayonnaise
Add 2 quarts of water to a medium stock pot and bring to a boil. Add macaroni and cook until it is al dente, approximately 8 minutes. Rinse macaroni under cold running water until cool. Drain well and let it dry out slightly.
Add pasta to a large bowl. Fold in remaining ingredients and toss lightly. Refrigerate the mixture for at least 2 hours. It's better to refrigerate overnight.
Yield: 24 servings.
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