Add 2 quarts of water to a medum 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, horseradish, 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 1/2 cup more of mayonnaise if needed. Refrigerate again for 30 minutes to 1 hour.
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 24|
|Calories from Fat: 164 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.2g||24 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 29.8mg||9 %|
|Sodium 586.2mg||20 %|
|Potassium 152.4mg||4 %|
|Total Carbohydrate 31g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 29.4g|
|Protein 9.9g||14 %|
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Calories per serving: 325
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