Reviewed: Sep. 7, 2009

This was way too sweet for my family's liking.

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Jen

Cooking Level: Intermediate

Home Town: Roseville, California, USA

Living In: Rocklin, California, USA

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Reviewed: Sep. 7, 2009

This is a good macaroni salad. I liked the crunch of the pepper in it. I made it as written except not adding carrots, I didn't have any. Other reviewers complained about the vinegar taste but we didn't notice it at all. We both like eggs in our salad so next time I'll add some. Other than that, this is a great macaroni salad as written. Thanks for the post!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Sep. 4, 2009

Got lots of compliments on this macaroni salad and will definitely make again. I left out the carrots. Also, if you don't like the taste of vinegar, you might want to decrease the amount called for by the recipe. The vinegar taste was a bit strong. This is the only reason I didn't give it 5 stars.

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Robyn

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Reviewed: Sep. 4, 2009

Excellent! Made this for a party of 70 and I lots of compliments! Mine tasted like a cross between coleslaw and macaroni salad. It tasted just as good the next day.

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MWSEABRITE

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Reviewed: Sep. 2, 2009

I took this recipe to a family dinner, they swore I got it from the deli, everyone loved it!

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EJ Evans

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Reviewed: Sep. 1, 2009

I didn't have elbow macaroni, but used orzo instead and it worked just fine. This was easy and a crowd pleaser

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JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Aug. 31, 2009

It's a big recipe! I made this for a potluck party and everyone liked it. Many people had seconds. I made the sauce and cooked the noodles the night before and put everything together the next morning to serve it in the evening. That seemed to work well. I garnished with some celery leaves.

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BigTuna

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Reviewed: Aug. 27, 2009

Everyone that tried this loved it!

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Joy

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Reviewed: Aug. 27, 2009

So yummy! I made a few very minor changes: I used 1lb (uncooked) of bow tie pasta, 1/4 cup sugar only, Grey Poupon Dijon mustard, and red onion. Everything else stayed the same. It was DELICIOUS! It definitely needs to be refrigerated for at least a few hours. It allows all the flavors to come together and absorb into the pasta. I made it for a BBQ party and received many praises. Thank you for this wonderful recipe!!

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Dubs

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Reviewed: Aug. 24, 2009

This is a classic macaroni salad recipe. I did make a few changes as suggested by other reviewers, thus only 4 stars. I halved the macaroni, but only decreased the dressing by a quarter. I substituted cider vinegar and spicy brown mustard for the regular versions and only used 1/3 cup sugar. It was fantastic. No need to ever buy it at the deli counter again.

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HillaryB

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Avondale, Arizona, USA

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Reviewed: Aug. 24, 2009

Awesome recipie....everyone loved it. Added some diced jalapenos and sliced hard boiled eggs on the top of the salad. It was money!

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David K

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Newport Beach, California, USA

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Reviewed: Aug. 22, 2009

very good. it has a subtle flavor that is nice and not overpowered by mayonnaise.

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mrscantrell

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Reviewed: Aug. 21, 2009

Very good! :) Doubled great for a potluck event and made a ton. I used whole wheat noodles. :)

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CHEEZYLISA

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Reviewed: Aug. 21, 2009

Exellent, Thakxs!

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ANASTASIA F

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

I read reviews before making and changed from 2/3 to 1/4 cup sugar. Since I don't like peppers these were eliminated, also added 4 boiled eggs.

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JUDYSUSA

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Reviewed: Aug. 18, 2009

very good, need to thicken up sauce a bit though

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Martha

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Aug. 11, 2009

Amazing. Such a basic recipe, but the dressing was so good.

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susanrc

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Reviewed: Aug. 11, 2009

This is a terrific salad! I'm not a macaroni salad fan typically but this was very, very good. I did double the mayo because it was pretty dry at first, and I also used apple cider vinegar rather than white vinegar for hubbie's likes. Keep in mind this makes a TON!! We will be eating it all week... happily!!!

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