The greatest macaroni salad you will ever try. Although it does take a while to make, it is well worth the effort.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 24 | ||
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Calories: 325 | ||
Calories from Fat: 164 (50%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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