Reviewed: Oct. 31, 2009

Great recipe. My family loved it especialy my husband who had 2nds 3rds and 4ths.I did have any black pepper but it was still good. I will b making this again. thanx

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brownbetty2

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Reviewed: Sep. 25, 2009

Although the title says "Old Fashioned" I think this recipe is wonderfully unique. Garlic is the KEY to this recipe! Don't even think about reducing it! This is a recipe my late wife used to make for picnics, potlucks, etc. and every time she served it, there were people asking for the recipe. I've lost her original recipe, but I'm so glad I found this one! I've been cravin git!

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xstevex1

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Reviewed: Sep. 15, 2009

I made this and changed this alittle b/c it was alot like a recipe my mom used to make. I used a whole box of macaroni, I added 3 long pickle quarters chopped into small pieces, I also added about 2 tbs of the pickle juice and I only used 3 heaping tbs of mayo since I added the pickle juice. I also didn't use the mustard and I added season salt w/ the seasonings, I also used less garlic powder, without even trying it 2 tbs sounds like ALOT of garlic I was wondering if it should read 2 teas. I probably added about 1/2 teas. I added the rest of the ingredients it called for. It looks wet at first but after sitting in the fridge for an hour or so the wetness soaks in and it was perfect! This was AWSOME!!! You could do alot to this recipe and it would come out great each time! Thanks.. I really missed this recipe and I'm glad you were featured on todays Daily Recipes!

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giggletush

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Jul. 4, 2009

Very good pasta salad. I substituted light Miracle Whip for the mayonnaise, and reduced it to 1/2 cup. I also substituted red pepper and dijon mustard for green and regular. I reduced the garlic powder to 2 tsp, and added 1 Tbl of cider vinegar, 1 tsp prepared horseradish, and two chopped hard-boiled eggs.

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Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

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Reviewed: Jun. 25, 2009

this is recipe I make all the time and I am asked for the recipe all the time. My grandmother used to make it and she was known as a great cook in her town. Definitely a keeper!

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Reyna

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Reviewed: Jun. 18, 2009

I made this without tuna as a traditional mac salad and it was a big picnic hit. Wouldn't change anything.

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vwshelb

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Reviewed: Mar. 21, 2009

My husband and I thought this recipe was very good. I only used 1 cup mayo and added a boiled egg. Also I didn't have macaroni so I used whole wheat noodles. I wasn't sure how it would turn out but it was good. I'm sure with macaroni it will be great. This is a keeper.

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lohi1

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Reviewed: Sep. 26, 2008

Made it as written and we thought it was good. Then took the advice of other reviewers and replaced one can of tuna with 2 hard boiled eggs. We liked it better that way.

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DITTYBEAR

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 9, 2008

As is I would only rate a 3 as there is way too much garlic powder per our taste. I think this recipe does have a lot of potential.

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LESLEYfromWI

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Reviewed: Jun. 17, 2008

This is a great classic macaroni salad. I make it without the mustard and it is always perfect. It's a hit in the summer at picnics, family reunions or whenever the family just gets together.

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CK.CROOKS

Home Town: West Monroe, Louisiana, USA

Living In: Plano, Texas, USA

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Reviewed: May 27, 2008

I really loved this recipe. The only thing I did different is instead of rinsing off the noodles I drained them and I added 6 slices of kraft American cheese and omitted green peppers and mustard. Instead I added 3 tbsp of French dressing. I did all this at once. No extra bowls or cooling off and instead of using a spoon to stir, I used my hands, it was excellent. I did notice that the recipe asked for 2c of noodles but I used 4c of dry elbow noodles, I could've used a little more mayo but still I put it refrigerator over night and it was good. We had it Memorial day.

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tammy

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Reviewed: May 23, 2008

Just the way I like it!! For an experiment, I threw in some Dill and Thyme. It was even better!

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SueM

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Reviewed: Apr. 17, 2008

i had some left over tuna salad that i knew no one would touch in days, so i made this. i halved the recipe, and by golly it was g-o-o-d. i was jonesing for that macaroni salad one of my staff shared with me so i added some raisins. it was a great contrast to the mustard. (for some reason, the mustard really stood out.)

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ernesta

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

I TRYED THIS RECIPE, I USED EGGS INSTEAD OF TUNA, WE'RE NOT BIG TUNA FANS, AND ADDED HALF OF AN ONION, LITTLE PAPRIKA AND MIRACLE WHIP INSTEAD OF MAYO, AND I LIKED IT, AND MY HUSBAND REALLY LIKE IT TOO, THANKS FOR THE RECIPE.

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julie

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Reviewed: Jan. 29, 2008

I really liked this recipe. It's simple to make and it taste just like my grandmas.

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Stephanie

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

Great recipe if you don't like a sweet macaroni salad. My husband who hates the normal sweet macaroni salad loves this. He said what ever you do don't lose this recipe. I used one can of tuna and three boiled eggs and only 1 tbls of garlic powder.

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Aahni

Cooking Level: Intermediate

Home Town: Trotwood, Ohio, USA

Living In: New Madison, Ohio, USA

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Reviewed: Aug. 18, 2007

We really liked this one. It was a definite keeper. Not a 5 star, but yummy just the same.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Aug. 18, 2007

Waaaaaaaaaaaaaaaaaaay too much onion, way, way, WAY! Followed exactly, stunk up my fridge, tasted alright but never to be duplicated. Sorry. 1 whole (even small) onion AND the garlic powder were overkill.

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MrsWifey/Mommy

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Duluth, Minnesota, USA

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Reviewed: Jul. 2, 2007

Fantastic! I only rated it a 4 because I took the advice of others and cut down on the garlic and mustard, added paprika, and used some dill pickle relish (since I had no pickles to use juice). The pickle relish really added the missing zip to this salad.

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DEBASHEY

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: May 17, 2007

I followed this recipe exactly. There was too much garlic for my taste. Also, my house smelled of garlic for 3 days because of this recipe. I would not make this again, and would reccomend anyone else trying this recipe start with less garlic powder and add until it suits your taste.

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