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    Macaroni Salad

    Source of Recipe


    List of Ingredients

    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 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 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.




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