macaroni salad

Discussion in 'Side Items' started by ac45acp, Jan 14, 2012.

  1. ac45acp

    ac45acp Smoke Blower

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

                     mac salad
                       1 (16-ounce) package salad macaroni (or ditali
                        pasta)
                        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
                        drained
                        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.
     
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

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

    I copied & pasted it in my recipe book.
     
  3. jmud

    jmud Meat Mopper

    How many people do you think this recipe will feed?
     

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