Best Dunkleys Famous Macaroni Salad Recipes

Dunkley's Famous Macaroni Salad image

Provided by Miss Annie

Time 4h

Yield 25 serving(s)

Number Of Ingredients 20

1 (16 ounce) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup onion, diced (yellow or white)
1 cup medium cheddar, diced
1 cup swiss cheese, diced
1/2 cup parmesan cheese, grated
1 cup dill pickle, diced
1 cup salami, diced
1 cup olive, black, sliced
1/2 teaspoon horseradish
1 -2 tablespoon garlic salt
1 -2 tablespoon garlic, minced
1/2 teaspoon white pepper
1 -2 teaspoon black pepper, fresh ground
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3 ounce) jar diced pimentos, rinsed and drained
1 -1 1/2 cup mayonnaise

Steps:

Bring 2 quarts of water to a boil.
Add macaroni and cook until it is al dente, approximately 7-9 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.
Place pasta in a large bowl.
Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
Fold in pimentos.
Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
Refrigerate for another 30 minutes to 1 hour before serving.

Dunkley's Famous Macaroni Salad image

Provided by Jolayne Cooper

Time 50m

Number Of Ingredients 20

1 pkg ditali pasta/elbow macaroni (16-oz)
1 c celery, diced
1 c red onion, diced
1 c yellow or white onion, diced
1 c medium cheddar, diced
1 c swiss cheese, diced
1/2 c parmesan, grated
1 c dill pickles, diced
1 c salami, diced
1 can(s) (6-oz) large pitted black olived, drained (or 1 cup diced or sliced)
1-2 Tbsp garlic salt
1-2 Tbsp fresh minced garlic
1/4 tsp dried 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 salt
1 jar(s) (3-oz) diced pimentos, rinsed and drained
1-1 1/2 c mayonnaise

Steps:

1. Cook pasta 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 until cool. Drain well and let it dry out slightly.
2. Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and olives. Refrigerate the mixture, uncovered, overnight (or for at least 2 hours).
3. Mix the garlic salt, minced garlic, 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 a 1/2 cup more, if needed. Refrigerate again for at least 30 minutes.