Add 2 quarts of water to a medium stockpot and bring to a boil.Add 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 until cool.
Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, pimentos, capers, and black olives. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
Mix the garlic salt (or the sea salt), minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, celery salt and 1 cup of mayonnaise in a bowl until well combined. Taste to dressing to make sure the seasonings are to your liking and adjust where needed. Cover and refrigerate for 2 hours or overnight.
Add the pimentos to the salad and the dressing, stir to combine add 1/2 cup or more of mayonnaise if needed.