DUNKLEY’S FAMOUS MACARONI SALAD **

l lb. ditali pasta
l cup diced celery
l cup diced red onion
l cup diced yellow onion
l cup diced med. cheddar
l cup diced swiss cheese
l/2 cup grated parmesan
l cup diced dill pickles
l cup diced salami
l 6-oz. can diced pitted black olives, drained
2 tbsps. garlic salt
2 tbsps. fresh minced garlic
l/2 tsp. ground white pepper
l tsp. ground black pepper
l/2 tsp. cayenne pepper
l/2 tsp. dry mustard
l/2 tsp. celery salt
l 3-oz. jar diced pimentos, rinsed and drained
l-l/2 to 2 cups mayonnaise
Cook pasta as per directions. Do not over cook. Risne until cool. Drain well and let dry out slightly. Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss, Parmesan, pickles, salami and black olives. Refrigerage mixture, uncovered, overnight (or at least 2 hrs). Mix garlic salt, garlic, white & black pepper, cayenne pepper, dry mustard and celery salt together. Add to salad. Fold in pimentos. Fold in mayonnaise. (sart with l-l/2 cups and see if you need more). Refrigerate again for at least l hour.
Calling all Cooks Serves about 20