Reviewed: Jun. 9, 2008

Simple to make and great taste! Muy Rico~ Thank you from Mazatlan, Mexico

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Reviewer:

Reviewed: Jun. 5, 2008

I added a diced orange pepper, a tablespoon of ranch dressing and a few dashes of Frank's Red Hot sauce, and omitted the vinegar and olive oil. It turned out really good!! I'll definitely make it again!!

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

Reviewed: Apr. 1, 2007

I used the base of this recipe and made it into more of an Italian macaroni salad. My husband loved it. I used about 1/3 of mayo, 1/3 cup pepperoni cut into 4ths, shredded mozzarella and cheddar. The cucumber, 1/2 chopped red onion. 1 tbsp olive oil and 2-3 tbsp white wine vinegar. (I love the taste the vinegar gives to it.) Try it and see what you think!

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6 users found this review helpful

Reviewer:

Jill

Reviewed: Sep. 7, 2006

Followed this recipe to a T, but was disappointed by the results. Was very bland like I was missing something and on the dry side. Will not make again.

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Momof3

Cooking Level: Expert

Reviewed: Jul. 19, 2006

I don't like macaroni salad, and I even thought this was good!

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4 users found this review helpful

Reviewer:

Elli S.

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Stevensville, Montana, USA

Reviewed: Jun. 26, 2006

This was very good macaroni salad, but wasn't quite five stars for me. I probably doubled the ham I put in it, and next time I'd double the cucumber as well. We did enjoy it - just didn't stand out for me.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

Reviewed: May 30, 2006

I made this pretty quickly after scanning the recipe. I made a few changes: *omitted dried onion and used freshly diced onion, *omitted oil, *combined regular vinegar w/ mayo, S&P & Italian seasoning and then poured it over the combined other ingredients, *added tomatoes & celery, *used a block of cheese and made med. size diced cubes to give the dish a stronger cheese flavor, *used gemini noodles. I have made this twice already this month.

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Apr. 19, 2006

This macaroni salad was the best. I am not a big fan of celery, but like the crunchy aspect of macaroni salad. The cucumber was a nice substitute for celery. I also added in julienned strips of swiss cheese that went nicely with the dish.

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Drizzler

Cooking Level: Expert

Living In: Eagle Mountain, Utah, USA

Reviewed: Sep. 6, 2005

This disappeared quickly at the party I brought it to, and my family liked it so much I made another batch at home. I did tweak it a bit - I eliminated the olive oil, substituted 1 tsp. fresh chopped onion for the dried, added diced red bell pepper, blanched broccoli, and spiced it up a bit with Old Bay Seasoning.

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Reviewer:

Terri

Reviewed: Aug. 30, 2005

This macaroni salad was delicious! I've sampled quite a few recipes from this website, but this was the first one I truly loved. My whole family loved it, including my mother who HATES mayonnaise. It was very light and flavorful, and didn't have the nasty aftertaste macaroni salad usually does. I did make a few changes though. I found that using only 1 tbsp of (extra virgin) olive oil and vinegar was sufficient. I also added a tsp of black pepper and half of 1/8 of a tsp of cayenne pepper to give it a little kick, and whisked all the dressing ingredients together before adding it to the macaroni mixture. I omitted the dried minced onion and cucumbers, and added some scallions along with celery and shredded carrots. 16 oz. of pasta turned out to be too much, so I only used 8. I will DEFINITELY continue to make this. Even if you're not a fan of the traditional macaroni salads, which are usually heavy, you will LOVE this!

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34 users found this review helpful