This was excellent and just what I wanted. I don't like those macaroni salads with a dressing that is just bland mayo. My only changes were to (1) fail to make it 8+ hours ahead of time (thanks, chest freezer, for quickly chilling my salad!), (2) to follow the other reviewers in omitting the sugar, and (3) to use one green bell pepper instead of half a red and half a green. (Personal notes: 1 cup celery = 4 stalks. Maybe up the pasta to everything else ratio. Boil pasta in LARGEST pot, make up veggies and dressing in largest red bowl, drain and rinse pasta and return to pot, transfer dressed veggies to pot to mix, then return everything to red bowl (before or after chilling) for presentation. Red bowl is large enough to hold, but too small to mix.)
12.24.13 - Made half a batch for garbage plates, left out carrot (as that doesn't keep well in this salad), and doubled the celery. (You can freeze the other half of the can of sweetened condensed milk.)
02.02.14 - Made a whole batch for garbage plates for a party. White onion (out of red), more celery instead of carrots, 1 red bell pepper instead of 1/2 green and 1/2 red.
04.27.14 - Half a batch fits nicely in the 8-cup storage containers.
Was this review helpful?
0 users found this review helpful
This was excellent and just what I wanted. I don't like those macaroni salads with a dressing...