Home Forums Volume Cooking For Crowds Salad And Dressing recipes for a crowd THE NEVER-ENDING MACARONI SALAD -24

This topic contains 0 replies, has 1 voice, and was last updated by lucky lucky 11 years, 2 months ago.

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #14581
    lucky
    lucky
    Moderator

    THE NEVER-ENDING MACARONI SALAD
    Serves 24

    1 (16oz) pkg ditali pasta or elbow macaroni, cook as directed
    1 cup diced celery
    1 cup diced red onion
    1 cup diced yellow onion
    1 cup diced medium cheddar cheese
    1 cup diced Swiss cheese
    1/2 cup grated Parmesan cheese
    1 cup diced dill pickles
    1 cup diced salami (Boars Head best)
    1 (6oz) can large pitted black olives, drained & sliced
    1 to 2 tablespoons garlic salt
    1 to 2 tablespoons fresh minced parsley
    1 to 2 tablespoons fresh minced garlic
    1/2 teaspoon ground white pepper
    1 to 2 teaspoons fresh ground black pepper
    1/2 teaspoon cayenne pepper
    1/2 teaspoon dry mustard
    1/2 teaspoon horseradish
    1/2 teaspoon celery salt
    1 3oz jar diced pimento, 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.

    Mix the Lawry’s garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, horseradish 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 and serve chilled.

Viewing 1 post (of 1 total)

You must be logged in to reply to this topic.