or Connect
SmokingMeatForums.com › Forums › Recipes Only › Side Items › macaroni salad
New Posts  All Forums:Forum Nav:

macaroni salad

post #1 of 3
Thread Starter 

i love this stuff. i usually use smoked cheese and salami.


                 mac salad
                   1 (16-ounce) package salad macaroni (or ditali
                    1 cup celery, diced
                    1 cup red onion, diced
                    1 cup yellow or white onion, diced
                    1 cup medium cheddar, diced
                    1 cup Swiss cheese, diced
                    1/2 cup Parmesan, grated
                    1 cup dill pickles, diced
                    1 cup salami, diced
                    1 (6-ounce) can large pitted black olives,
                    drained (or 1 cup diced or sliced)
                    1 to 2 tablespoons Lowry's garlic salt
                    1 to 2 tablespoons fresh minced garlic
                    1/2 teaspoon ground white pepper
                    1 to 2 teaspoons freshly ground black pepper
                    1/2 teaspoon cayenne pepper
                    1/2 teaspoon dry mustard
                    1/2 teaspoon horseradish
                    1/2 teaspoon celery salt
                    1 (3-ounce) jar diced pimentos, rinsed and
                    1 to 1 1/2 cups mayonnaise
                     Add 2 quarts of water to a medium stockpot and
                    bring to a boil. Add macaroni and cook until it is al dente,
                    approximately 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. Add pasta to a large bowl. Carefully
                    fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill
                    pickles, salami, and black olives. Refrigerate the mixture,
                    uncovered, overnight (or refrigerate for at least 2 hours).
                    Mix the Lowry's garlic salt, minced garlic,
                    white pepper, black pepper, cayenne pepper, dry mustard, horse
                    radish and celery salt together. Add to salad. Fold in the pimentos.
                    Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of
                    mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.

post #2 of 3

That looks delicious! Thanks for sharing the recipe with us!


I copied & pasted it in my recipe book.

post #3 of 3
How many people do you think this recipe will feed?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Side Items
SmokingMeatForums.com › Forums › Recipes Only › Side Items › macaroni salad