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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Andrea

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 11, 2009

Used for the first time today and it is a winner! Put it in my recipe box for future uses.

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Bob

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Reviewed: Aug. 6, 2009

Great! Nice traditional macaroni salad.

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Kelli

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Reviewed: Aug. 5, 2009

i served this to 40 people for a birthday party. all gave it 5 stars!!!! awesome flavor, and it was not dry. thanks for a great recipe!!!

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darlene

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Reviewed: Aug. 4, 2009

This is an excellent variation to macaroni salad, especially for those that like a bit of zing. I'm not a big fan of jalapenos, but I have to say this is by far my new favorite macaroni salad. It was not too hot, just right. Keep in mind, that I DID remove the seeds from the jalapenos. My husband, on the other hand, is a huge fan of hot sauce, peppers, etc. Even though this was not over-the-edge hot, he enjoyed it as well. Great recipe!

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Tanya

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Reviewed: Aug. 2, 2009

SOOO good! I did add a little more mayo though cause I like it pretty creamy.

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Carrie Miller

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Reviewed: Aug. 2, 2009

This recipe was INCREDIBLE!!!!! We loved it!!! I used 1/8 cup of apple cider vinegar and 1/8 cup of white vinegar, and used green onion rather than red or white onion. The pimento was such a great addition! This is BY FAR the best mac salad I have ever made!!! THANKS SO MUCH for submitting it!!!!

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mandjmorse

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

This was THE best recipe. I made some changes since I did not have everything exact. I used rice vinegar instead of what was called for since that's what I had on hand. I also used roasted red peppers from a jar verses the green peppers and I added celery seed since I did not have celery. It was great. I just mixed everything to taste rather than exactly what the recipe called for. It was great tasting, especially the next day. We finished the entire dish instead of having leftovers left in the fridge. My husband loved it. It was a hit and I will keep that in the box for future reference.

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Crystal

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Reviewed: Jul. 30, 2009

This is how I make mine most of the time! But instead of adding vinegar, chop up some PICKLES instead!! I also do not add any sugar, tastes better and is much healthier. Hard-boiled egss are also a good addition.

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