Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to martha       

Recipe Categories:


    Source of Recipe


    Recipe Introduction

    This recipe was hosted on Food Network's show Calling All Cooks. This is an excellent and quite different macaroni salad and even has a bite to it due to the cayenne and horseradish.

    List of Ingredients

    1 (16 ounce) package salad macaroni (I USE WHATEVER I HAVE ON HAND)
    1 cup celery, diced
    1 cup red onion, diced
    1 cup yellow or white onion, diced
    1 cup medium yellow cheddar, diced
    1 cup swiss cheese, diced
    1/2 cup Parmesan, grated
    1 cup dill pickles, diced
    1 cup hard salami, diced
    1 (6-ounce) can large, pitted black olives, drained and sliced
    1 TBS garlic powder

    1-2 TBS fresh minced garlic

    1/4 tsp horseradish

    1/2 tsp ground white pepper

    1-2 tsp freshly ground black pepper

    1/2 tsp cayenne pepper

    1/2 tsp dry mustard

    1/2 tsp celery seed or flakes

    1 (3-ounce) jar diced pimentos, rinsed & drained

    1 - 1&1/2 cups mayonnaise


    Add 2 quarts of water to a medium stockpot and bring to the boil. Add macaroni and cook until it is al dente (please do not overcook) about 9 minutes. Rinse until cool. Drain well and allow to 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 overnight (or at least
    2 hours). Mix the garlic salt (powder), minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt (seeds) together. Add to the salad. Fold in the pimentos. Fold in 1 cup of the mayo to start. Add up to a 1/2 cup more at a time if needed. Refrigerate again for about an hour




previous page | recipe circus home page | member pages
mimi's cyber kitchen |