103
Submitted by Miss Annie
"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."
photo by KristyThe Wicked No 
- Ready In:
- 4hrs
- Ingredients:
- 20
- Serves:
-
25
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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 pickle, 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
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directions
- 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.
Questions & Replies
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Reviews
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Best macaroni salad I have every made, without a doubt. We had a big family get together and it was one of the most popular dishes I served. The mayo sauce is definitely the clincher. Thanks Miss Annie. Appreciate you.
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Yum Yum!!! This was so good! I took it to a fellowship dinner and it was devoured! I omitted the salami and the parmesan cheese and added frozen peas. I used the black olives and added green olives too! Thanks for a great recipe!
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I fixed this for a large gathering and there wasn't any left to bring home! I had several requests for the recipe. This was an easy salad to put together and I liked the fact that it sat overnight without the dressing. That was added the next day. One note: I've found that if a macaroni salad has to sit before being served, that a few tablespoons of warm water added will bring back the creaminess without having to add more mayo. Thanks for a great recipe, will be making this one again for sure.
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I've made this several times and it's always a hit! I use shredded cheese because it's just easier and I mix up all the ingredients at once and refrigerate for several hours. Try it!
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WARNIGN!!! Please read this before making this recipe. There is way to much salt in this, and I am a salt aholic! I wish i would have taken the advice of a previous review. I made this as directed and it took a lot of adjusting afterwards to salvage this. I think this would be a wonderful salad if you were to cut down on the galic salt. I will make this again because I love the combination of the other ingredients, but will start with 1 teaspoon of garlic salt and then adjust from there. I have to wonder if the measurments of the garlic salt is a type-o.
see 97 more reviews
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Tweaks
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I never cared for Macaroni salad, but I love this. You do have to cut back on the garlic salt. I use 2 teaspoons and shake the garlic salt well before I use, Most of the time I prefer to use garlic powder and that evens the salt out. I can never find powdered horseradish. I leave it out or sometimes just mix a dab of horseradish out of the jar in with the mayo. I have also substituted the swiss cheese with white jack or white cheddar in a pinch. This salad adapts very well.
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I made this for the second time and added bacon instead of salami. WOW! We loved it. Best macaroni salad that I have ever had.
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FYI: You can also swap out 'only' the 'macaroni', and replace with 'potatoes': chilled, boiled and diced, for a great tasting potato salad!
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I play with this a bit. subbing different pickles, cheeses and meats. It always tasted great. The original formula is perfect for playing. Thank you for posting it here!
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We had mom and dad coming over for chicken on the grill, and I wanted a pasta salad to go with it. From all the good reviews I thought this one would be good to try. I used garlic powder instead of the garlic salt, where I was already using celery salt. With the salty meat and cheeses, I didn't want to overpower it, so it didn't taste good. I will make again sometime, but will probably use a low sodium ham in it, or none at all for that matter! Also, I will leave out the horseradish, as I'm not crazy about it in this dish. Thank you!
see 5 more tweaks
RECIPE SUBMITTED BY
United States
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