1 pound pkg. elbow macaroni or shell pasta
1 c. celery, diced
1 c. red onion, diced
1 c. sharp cheddar, cubed into small cubes
1 c. Muenster cheese, cubed into small cubes
1/2 c. fresh Parmesan cheese, grated
1 c. dill pickles, diced
1 c. salami, diced
1 c. black olives, drained and diced or sliced
1/2 tsp. horseradish
1 T. garlic salt
1 T. fresh minced garlic
1/2 tsp. white pepper
1 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 tsp. celery salt
1-1 1/2 c. mayonnaise
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 for a bit. Place pasta in a large bowl.
Carefully fold in celery, onion, all of the cheeses, dill pickles, salami, and black olives. Refrigerate the pasta mixture, covered, overnight.
To make the sauce, mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, and celery salt together. Add mayonnaise and mix together. Add to the salad. Fold in pimentos. (You may use up to another 1/2 cup mayonnaise, if needed.) Refrigerate for at least 4 hours before serving.