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Reviewed: Jun. 10, 2008

This was wonderful. I used left over poached salmon and egg noodles. 6 oz noodles (cooked in salty water (1 t) to give them better flavor). 10-12 oz salmon...3 servings. Add 5 cherry tomatoes, quartered; 3 baby dills, chopped; 4 green onions, chopped; ~1/3 c lite Miracle Whip(family preference). Salt and pepper to taste. Turned out great this first time through. Gave me 3 nice servings.

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Reviewer:

SharonG


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Reviewed: Aug. 13, 2007

This was very dry and boring. Chilling just made it soak up what little mayo there was. So I about tripled the mayo. Yes, cutting the pasta in half would help, but unlike many around here, I rate the recipe, not major "fixes" to it. Besides, it would still be boring.

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Reviewer:

Erimess

	Cooking Level: Intermediate
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Reviewed: May 29, 2007

Good as a main dish-this makes quite a bit, so if you are only serving four people, I would cut this in half.

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Reviewer:

GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Apr. 28, 2007

I made this with no measuring, just put in amounts that felt right. I used left over BBQ'd salmon, used Miracle Whip instead of mayonaise, and dill pickle relish instead of diced pickles. I also used dry mustard instead of dijon. It is very pleasant.

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Reviewer:

Princetonbound

	Cooking Level: Intermediate Home Town: North Delta, British Columbia, Canada Living In: Princeton, British Columbia, Canada
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Reviewed: Feb. 7, 2007

I found this salad a bit bland and soggy. Not terrible but not memorable. But it is very quick to make. This is something I'd make for my own lunch but wouldn't bring to a potluck. I cut the macaroni in half as advised by other reviewers. Today I'm eating some of the leftover salad for lunch, and I tried adding some dijon as suggested in a couple reviews - it really made the difference and added the zip this salad was lacking.

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Reviewer:

MAPLESUGAR


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Reviewed: Oct. 10, 2006

One of the best Salads I have ever eaten. You should half the maccaroni by the way. We also added mustard and dried dill to it. MMMMMM! So good!

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Reviewer:

SweetKaran


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Reviewed: Aug. 18, 2003

This is an easy recipe to prepare and to play around with. It's quite good as is -- though you really only need half as much pasta as the recipe calls for -- but you can add other ingredients to suit your taste. I added leftover cooked peas and 3 tablespoons Dijon mustard for a little extra tang.

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MarketStEl

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Aug. 13, 2003

I only used 8 ounces of small shell pasta and also used fresh baked salmon plus I added a teaspoon of dill weed. I used the rest of the ingredients as listed. My husband felt it was neither good or bad but rather tasteless. I thought it was good but it could use a little more zip to it. Perhaps more dill pickle or dill weed. It really would have been tasteless had I used 16 ounces of pasta.

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Reviewer:

HIPGRAM35


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Reviewed: Jul. 30, 2003

Very good. After draining the pasta, rinse with cold water or it will stick together. Also, instead of canned salmon, use some leftover salmon that you marinated and grilled the night before and eliminate the pickles. Yummmmm. Makes me think of summer!!!

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Reviewer:

MTPURSE

	Cooking Level: Intermediate
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Reviewed: Jul. 14, 2003

This was wonderful. I have made it several times over. all i can say is "yummy"

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Reviewer:

KAREN325

	Cooking Level: Expert Living In: Douglasville, Georgia, USA
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Reviewed: Jul. 13, 2003

This was an easy and very tasty recipe. Loved it!

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Reviewer:

BYCE14


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Reviewed: Jun. 23, 2003

This was not bad. It was mighty dry, I used Miricle Whip and it added a little more zip. i also used sweet relish instead of dill pickle. It worked out fine.

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Reviewer:

Tiger Sand

	Cooking Level: Expert Home Town: Annandale, Virginia, USA Living In: Swansea, South Carolina, USA
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