Dunkley's Famous Macaroni Salad

Description: For large gatherings, I think this salad would go over great! This is one of the best tasting macaroni salads I have ever had! I know there are a lot of ingredients, but don't skimp. The flavor sensation is absolutely incredible!! I saw this on Food Network's 'Calling All Cooks', and got the recipe from the website. This recipe serves about 25 people. NOTE: The ORIGINAL recipe calls for 1-2 Tbsps. garlic salt, and that's the way I entered the recipe. If you are salt sensitive, I suggest you use less. You can always add more.

Ingredients:

• 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:

1. Bring 2 quarts of water to a boil.
2. Add macaroni and cook until it is al dente, approximately 7-9 minutes.
3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
4. Rinse macaroni until cool.
5. Drain well and let it dry out slightly.
6. Place pasta in a large bowl.
7. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
10. Fold in pimentos.
11. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
12. Refrigerate for another 30 minutes to 1 hour before serving.