Reviewer:

Reviewed: Jun. 30, 2009

Excellent! No changes, just seasonal additions. Chopped zucchini, fresh snap peas, cucumber, green pepper....you are limited by your imagination. I also learned on Cook Illustrated to add seasoning to ingredients and let sit a bit (1/2 hour) before mixing in the mayo. Seasonings absorb better to macaroni, instead of mayo. Thank you for sharing.

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3 users found this review helpful

Reviewer:

jean

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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Saugatuck, Michigan, USA

Reviewed: May 18, 2008

This was a very good salad. I used reduced fat mayo and whole wheat pasta. It turned out great,not to heavy and very fresh tasting.

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Reviewer:

Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Jun. 29, 2005

This is a great recipe. I, too, upped the mayo (Hellman's Mayonnaise because it's the best), and I also added a dash of vinegar to give it a little zing. I added frozen peas, which adds to the color and flavor more than you would expect. It reminded me of how mom used to make it.

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10 users found this review helpful

Reviewer:

CHEFTASTY

Reviewed: Jun. 13, 2004

It was okay. I thought it was a little bland and definitely not enough mayo - I had to add a whole other half a cup to make it at all creamy. It could use some more flavor. The other people I served it to liked it okay, but I wasn't thrilled.

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7 users found this review helpful

Reviewer:

LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

Reviewed: Jul. 24, 2003

Excellent! Very tasty and a unique salad idea. I upped the mayonnaise to 1/3 cup because I had a lot of veggies cut up, and was surprised to find that that was enough...I had expected to need even more! Addition: we did have to add more mayo the next day because it had dried out quite a bit.

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10 users found this review helpful