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.