My husband and I LOVE this pasta salad, it is a weekly staple in our fridge. We like to use baby dill pickles since we aren't cazy about sweet pickles. Other adjustments are, lite mayo and sour cream, au ju mix instead of boullion, red wine vinegar, 1 full pound of smoked ham,whole wheat mini pasta (so you don't have to use as much) and an extra garlic clove. I usually just throw in whatever peppers I have around and my deli counter knows to cut REALLY thick slices of ham when they see me coming. Thanks for the great recipe!

I would rename this salad "Pretty good Ham pasta salad". I personally really liked it however there was quite a bit leftover after my luncheon was done. My husband found it quite sweet and didn't really care for it - and per other reviewers suggestions, I had reduced the pickle juice. I'm keeping this recipe, however what I may do in the future is add more salty ingredients to balance out the sweetness, like crispy bacon or olives.

I had a problem with all of the sweet pickles. They were just way to over whelming of a flavor. Perhaps if less juice was added to the dressing it would be better.

Excellent! I made the mistake at first of not letting it sit overnight and, boy, did it taste strong. But the next day was absolutely perfect!

The magic is in the dressing! Family loved it on mother's day. We're a big fan of a taste of pickle too. Next time I'll change the pasta to the cork screw type instead of ziti just because we'd prefer it. I'll be making this again and again.

It is pretty good. I didn't have sweet pickles so I used dill spears

I made this recipe recently when I had a lot of leftover ham. I guess I should try it with dill pickles instead. I found the sweetness of the sweet pickles and pickle juice to be a bit overwhelming. It did taste better the second day, but overall not my favorite flavors.

My family loves this recipe. I have to admit that I skip the pickles- I have never liked them- but this is delicious!!

This was good, but not great. I still gave it four stars though since I did change the recipe. My husband does not like sweets, so I switched out the sweet pickles for dill. The salad is still good, but just wasn't anything to rave about. Warnings to others - I think you need the sweet pickles.

This is AWESOME just like the recipe says. I had just a few changes to this salad....I added a handful of frozen peas and some fresh broccoli to the list of ingredients and cut back on the sweet pickles. It came out perfect. Thanks for sharing your great salad.

So good to have during barbecue season! My family loved it. I did swap out the sweet pickles for dill, as that is my family's preference. But we've had it both ways and it's a winner!

I had to try this recipe as so many people wrote about it. As I had been to the store twice already, and I forgot to put all the ingredients on my list, I had to make due with what I had on hand. I cleaned out my pantry of partial boxes of pasta to yield one pound. I used dill gerkins, sweet relish, and dill pickle juice. To keep it in line with the recipe, I also added a spoon of sugar to tame the dill. My other major sub was to use a dry Knorr's Au Jus Sauce packet for the beef flavoring. As I expected, the dish turned out to be great.....you can make it with just about anything you have on had. Five Stars.

My husband was so sorry that we finished this pasta off today, and I believe that says it all! Not having any ziti on hand, I used rotini. It worked beautifully. Along with other reviewers, I used sweet pickle relish instead of cutting up 15 sweet pickles, but I still included the 1/2 cup pickle juice. Finally, I added some chopped celery and cucumber to the other veggies. I thought nothing could be better than my mom's macaroni salad, but this was unbelievable! Absolutely delicious with every bite. This is definitely a keeper...and my new favorite cold pasta salad!

Mmmm.... soooo gooood..... caaan't stop eatingggg.......

My family has been making a version of this salad for 30 years. I had every pasta but ziti! 1. I used small sea shell pasta 2. I used sweet pickle relish to save time 3. I didn't have red pepper, so I used fire roasted from a jar 4. I always reserve a small amount of the dressing after it has marinate in the fridge to mix in before I serve it.