Reviewed: Mar. 25, 2005

pretty good I usually have to add a lil more dressings just to add a bit more flavor. tastes good thanks

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Reviewed: Jan. 23, 2005

This is the only Macaroni Salad recipe I use any more. The only thing I do different is Cheddar instead of American cheese. Thanks Jim!!!

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JACKIE880

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Reviewed: Aug. 9, 2004

I thought this was bland. I did not like the black olives in it.

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MOLSON7

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Reviewed: Jul. 22, 2004

This is the best macaroni salad I have ever had! It's great for bbq's and picnics. Very easy to make too.

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TERESAWWEST

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Reviewed: Jun. 9, 2004

I made a few substitutions according to taste and what I had on hand: omitted the eggs, added a can of tuna, used green onions, sweet pickles and cubed Cheddar cheese. Also I didn't have cider vinegar so I used red wine vinegar. Although these seem like substantial changes, the salad was terrific and I bet it would be great as the recipe was written, too.

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MARTIFIRE

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Reviewed: May 27, 2004

Wow. This is great. A trick I use for pasta and potato salads is to double the dressing and put 1/2 on when first made and then let the salad sit in the fridge so the flavors "marry". Then add some of the left over dressing right before you serve and when you want to eat the leftovers. Of course in this case there will probably be no leftovers as this salad is so good.

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Carol from ND

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Reviewed: Feb. 23, 2004

I admit I had my doubts about the strange assortment of ingredients, but it's actually very tasty together. I omitted the cheese and substituted orange bell pepper for the green to give it a bit more color. Everyone loved it.

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MAIF17

Cooking Level: Expert

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Reviewed: Sep. 23, 2003

Fantastic!!! This salad received rave reviews at our church potluck so I made it again for a cookout. Even my two guests that didn't care for macaroni salad (just ate it to be polite)had seconds! I omitted the cheese because I don't care for American cheese. I did add halved cherry tomatoes and seasoned with celery salt. This is definetly a keeper. Thanks Jim!

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B ELSON

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Reviewed: Sep. 2, 2003

This salad was a huge hit at a recent cookout, and it gets better the longer it sits in the fridge. We've played around with the recipe by adding bacon, fresh tomatoes and more pickles. Delicious!

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Connie

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Reviewed: Sep. 1, 2003

Pretty basic. I have a much better dressing from another receipe.

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rjhess

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Reviewed: Aug. 31, 2003

Good recipe. I added 1/2 cup miracle whip and 1/2 shrimp. Nice taste.

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SMILES3USA

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Reviewed: Aug. 18, 2003

Many thanks for this wonderful recipe. We have it A LOT during the summer with our many bbq's and we never tire of it. Sometimes, I just like having it for lunch. I send it with friends to take on vacation and I have had many requests for the recipe. I send them here to All Recipes to look you up. What else do you have to share? Revision...STILL the best and most requested salad I make (2008).

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WHSPRS

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Voorhees, New Jersey, USA

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Reviewed: Aug. 2, 2003

This is now my standard macaroni salad recipe. Everyone raves about how delicious it is. I did make a few small changes: increased the dressing by half again, substituted red pepper for green and substituted chunks of cheddar for the American cheese. Yummy. Thanks, Jim!

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RAEL

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Reviewed: Jul. 1, 2003

Excellent macaroni salad! I cut the recipe in half (there's only two of us) and it was mmm mmm good. This recipe has been permanently added to my recipe collection. Thanks for sharing your recipe Jim!

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whatsfordinner

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Reviewed: Jun. 29, 2003

I cut the recipe in half & deleted the pickles (though I may add them next time), olives & cheese. I also added chopped celery and substituted red onion for the white, and red pepper for the green (as I happened to have red peppers in the house). I plan to add some tuna to some of it & have it for lunch today.

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FBA

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Reviewed: Jun. 17, 2003

Yo Dude, I made this once as per directions and found out I had a problem. The next time I made a double batch and that seemed to cure it. Great stuff.....a real keeper. Thanks

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MIK_4

Cooking Level: Expert

Home Town: Josephine, Pennsylvania, USA

Living In: Nikolaevsk, Alaska, USA

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Reviewed: Jun. 1, 2003

Well Jim, I have to say this is pretty darn good. I doctored it up a little bit though. Used 1/2 the pasta, 5 hardboiled eggs (since they were about to reach their pull date) a little green onion for color, some sweet relish, paprika, and celery salt, and I added a little extra mayo (light of course!) per others suggestions as well as a bit of sour cream. Took out the green peppers. Even with half the pasta it made about 8 cups of salad, which is perfect for us. This one goes in the recipe box. Thanks for sharing!

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 28, 2003

I made this for a bbq earlier this week and it went over so well that i am making it again this weekend for a reunion i'm sure it will be a hit there too!! I did add 4 extra hard boiled eggs on top for garnish as well as black pepper on top also.

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HEZZZ1223

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Baldwinsville, New York, USA

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Reviewed: Apr. 21, 2003

Yummy! Easy to fix and makes a large quanity. New family favorite!

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RZOEFUL

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Reviewed: Apr. 6, 2003

Really good salad. Just like potato...except with macaroni. I didn't use the green pepper or the vinegar and used onion powder in place of the onions. I made this for a small get together and our company loved it enough they wanted the recipe. I love the eggs in this. Thanks for sharing James.

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