Copyright Thomas Saaristo  All Rights Reserved
Famous deli macaroni salad
My riff on the classic macaroni salad served at the best delis in Chicago and New York

1 16 ounce package dried salad macaroni or ditali pasta
1 cup diced celery
1 cup diced red onion
1 cup diced yellow or white onion
1 cup diced medium cheddar
1 cup diced Swiss cheese
1/2 cup grated Parmesan
1 cup diced dill pickle
1 cup diced salami
1 cup diced black olive
1 tablespoon Lawry's garlic salt
1 tablespoons fresh minced garlic
1/4 teaspoon dried horseradish
1/2 teaspoon ground white pepper
2 teaspoons freshly ground black pepper
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 cup Hellmanns mayonnaise
1/2 cup sour cream
Up to 1 cup heavy cream

Add 2 quarts of water to a medium stockpot and bring to a boil. Add 1/4 cup kosher
salt and 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 under cold running water until completely cool. Drain well and pour out
onto a large platter in an even layer and leave at room temperature for 20 minutes

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, at
least 2 hours but overnight is best

Mix the Lawry's garlic salt, minced garlic, white pepper, black pepper, cayenne
pepper, dry mustard and celery salt together and sprinkle over the salad. Add the
pimentos and fold the seasonings and pimentos until fully incorporated

Fold in the mayonnaise and sour cream. Stir in 1/2 cup heavy cream and then up to 1/2
cup more to reach desired consistency

Refrigerate again at least 30 minutes or up to 1 hour