More Great Recipes: Salad

Dunkley's Famous Macaroni Salad

By lydeablake

Member since 2025

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"Dunkley's Famous Macaroni Salad"

Serves 25 | Prep Time 4hours PT4H | Cook Time 3hours PT7H | Misc. Salad

Why I Love This Recipe

The best salad to have on a hot day in the summer at a barbecue

Ingredients You'll Need

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

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.

Pairs Well With

Anything

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