Reviewed: Mar. 4, 2005

I adapted this recipe and it was great! I only used half a green pepper, a handful of pickles, no onions. Also I added some shredded carrots, broccoli, and cucumber, and tomatoes. I used light mayo and sour cream for the dressing and tricolor rotini pasta. My mom and I think it's terrific!! Thanks for a winning recipe

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ARKBUCKS

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Reviewed: Feb. 4, 2005

This is a great recipe. Even my fussy asian friend who doesn't eat much pasta likes it. However, he recommends a dash of lemon or soy sauce (just kidding!). I might try some lemon next time and less onion.

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MAGTEO

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Reviewed: Dec. 15, 2004

Awesome says it. I love pasta salads and I have tried many looking for the one. This is the one!!!!!!! T. Henry ~ Spring, Texas

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THENRY22513

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Reviewed: Dec. 4, 2004

Really good recipe but if you are like my husband and I and prefer more tangy than sweet, use baby dills instead of sweet pickles and add some sliced pepperoncini...perfect.

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ANITAPB

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Reviewed: Nov. 16, 2004

I made this for a party and it was a big hit. I made it exactly as directions say.

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bhertzberg

Cooking Level: Expert

Living In: Wisconsin Rapids, Wisconsin, USA

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Reviewed: Nov. 9, 2004

I first made this salad for a family reunion and made a huge roasting pan full. All of it was gone! I have had requests since then to make it for any family/office get together and there is usually none left. GREAT RECIPE!

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LOUREENIA

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Reviewed: Nov. 4, 2004

ive made alot of pasta salads thru the years but this one is the best! the beef bouilion makes it!

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TAZZZY

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Reviewed: Aug. 29, 2004

Wonderful recipe for a novice cook like myself (Male & 66) Could not wait overnight to cool and had some that night. Still eating it three day later.

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AMSA205

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Reviewed: Aug. 23, 2004

This was very good. I could not find ZITI so instead I used the shell macaronis. They came out still great! If you like a little sweet taste of pickles you would love it. My husband thoguht this was the best macaroni salad he ever had. Thanks.

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Hey, I am a family pet Walker.

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Living In: Cheyenne, Wyoming, USA

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Reviewed: Jul. 15, 2004

This is the best pasta salad I have ever made! I usually do not care for sweet pickles, but they are awesome in this. I use medium shell pasta because it seems to hold the dressing better. Just to let you know how good it is, I made this on a Saturday (for a family of three) and had to make a double batch on that next Thursday! My husband wants to eat it with every meal.

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SKS0975

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Reviewed: Jun. 28, 2004

This recipe is the best salad recipe on this site...trust me! I usually double the recipe and use two green peppers, one red pepper and one orange pepper to make it more colorful. I prefer to use cavatappi pasta though as I think it does a great job at holding the sauce, more so than ziti would. Everyone who tries this is left guessing what exactly makes it so good. I think its the pickle juice. If anyone wonders how much a double recipe of this gives you, well it fits perfectly in the large Tupperware "Thatsa Bowl" which makes an ideal amount for picnics and gatherings. This salad still tastes great 3-4 days after you make it, so make a lot as leftovers will be appreciated by many. One recommendation I have for this recipe is the addition of grated parmesan cheese. Just sprinkle about 1/4 cup over the completed dish and stir it in. I also add a sprinkling of oregano. This dish is a great recipe and minor alterations and additions can easily be made to suite various palates. Thanks for adding such a great recipe Karena. It may take awhile to cut up all the veggies but it is definitely worth the effort!

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CX747

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Reviewed: Feb. 19, 2004

YUM! This is awesome! Loved it! Only changes I made were to omit the peppers and the onion b/c I don't eat them, and substitute dill pickles for the sweet ones. I also added a bit more garlic (garlic fiends here!), mixed in about 1/4 cup of Ranch, used 16oz of egg noodles b/c I don't know what ziti ones look like (LOL), and added some shredded cheddar! All in all, a super recipe to tweak and play with whenever you have some time on your hands!

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J9GEM

Cooking Level: Intermediate

Home Town: Terre Haute, Indiana, USA

Living In: Desenzano Del Garda, Lombardia, Italy

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Reviewed: Nov. 30, 2003

Wonderful! Took it to a church 'covered dish', and had many ask for the recipe. Some snuck some home for the next day's lunch!

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DBELLE

Cooking Level: Intermediate

Home Town: Florissant, Missouri, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Sep. 9, 2003

This salad was good for my husband to take to work. A little sweet, so I'd leave most of the sweet pickles and juice out next time, but surprisingly a good mixture of ingredients. Thanks for an easy lunch recipe.

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BLUJESS

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Reviewed: Aug. 15, 2003

An extremely good recipe, receiving raves from everyone I've served it to. I followed the recipe exactly the first time out but certain ingredients are easiliy substituted if not available, as other reviewers have suggested, such as relish for pickles, Miracle Whip (my preference) for mayonaise, all green peppers, however, it does require 24 hours for the flavours to meld properly. Definitely a keeper and a repeater in my home.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Jul. 18, 2003

This was a great way to use left over ham. Next time I think I'll use less mayo though. Thanks for a great recipe.

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RABBIE

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Reviewed: Jun. 27, 2003

This salad is really good! The sweet pickles and the sour cream are the ingredients that make it! I'm going to use this combination from now on.

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VICJORDAN

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Reviewed: May 21, 2003

LOVED this!! I used miracle whip in leiu of the mayo, and dill instead of sweet pickles. MAKE SURE you let the flavors meld otherwise the red onion will overwhelm the taste. Thanks Karena for another great salad recipe!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Apr. 23, 2003

My husband and I really like this recipe. We both kept eating after we were full. I had leftover Ham from Easter and it was a great way to use it up. I followed the recipe exactly. I was a little nervous about the pickle juice, but I am glad I did. It gave it a very unique but yummy flavor. It seems like a great pot luck to and so colorful. I plan on making this again, especially when I have leftover ham.

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JACQUELYNE

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Reviewed: Apr. 8, 2003

This was very well received by the entire family - guys, too. I used whole wheat pasta - tho not ziti specifically. And I used sweet realish to taste. This will be a great summer dinner dish.

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