Reviewed: Jul. 12, 2010

I followed the recipe to a T but none of us enjoy the dish. I should have done as another reviewer did, and used way less macaroni, and a much smaller pasta as another did. However, I am reviewing the recipe as it is. I won't be making this again. The taste and texture of the seafood is swallowed up by the pasta and sauce.

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4 users found this review helpful

Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Jun. 1, 2010

Really good! Reminds me of how my mother used to make her shrimp salad

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3 users found this review helpful

Reviewer:

Randee

Reviewed: Apr. 27, 2010

I made this the other day. Good thing I only cooked 2 cups of macaroni. Also instead of fresh & shrimp I used canned. This was very good and I will make it again.

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2 users found this review helpful

Reviewer:

DIANAE38

Living In: Ione, California, USA

Reviewed: Sep. 8, 2009

My family LOVED this recipe. I took a suggestion from another review and used sour cream in place of the milk. I used the sour cream and chives. I also used extra cocktail sauce and Tabasco. I used red onion.

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8 users found this review helpful

Reviewer:

gaylene

Reviewed: Dec. 27, 2008

At first when I tryed this recipe it was bland but of course I didn't let it marinate...so once it marinates its better but I swear the shrimp and crab meat needs to marinate alone with the seasonings then mix, before I try any recipe I read the reviews and I am only assuming the person with the lowest ratings should have let the seasoning all marinate together over night if the time allows.

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9 users found this review helpful

Reviewer:

rozieb

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Brooklyn, New York, USA

Reviewed: May 26, 2007

I made this salad for a church potluck, and it was a hit! It looked pretty and the flavor combinations were interesting. I was even asked for the recipe. You know its good then.

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8 users found this review helpful

Reviewer:

inthegarden

Home Town: Dexter, Michigan, USA

Living In: Vicksburg, Michigan, USA

Reviewed: Oct. 22, 2006

I loved this recipe and made it for the first time for a group if friends. I was worried that 6 servings would not be enough so I doubled it. I had so much food I seriously thought about mixing it in the bathtub! The orginal recipe in my opinion will probably serve more like 10 or 12 people. But it is delicious.

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10 users found this review helpful

Reviewer:

plain jane

Reviewed: Apr. 11, 2006

This is the best macaroni salad Ive had yet! The mint, the dill, the onion...even the touch of sugar all blends together in your mouth! Wonderful!

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9 users found this review helpful

Reviewer:

Nina

Reviewed: Mar. 28, 2005

This recipe is wonderful! I also make this with small seashell pasta and small salad shrimp. I recommend substituting sour cream for the milk as well. Thanks for the great recipe!

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34 users found this review helpful

Reviewer:

TEVANS211

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Jul. 29, 2003

I took this recipe, when we went camping w/ friends and everyone loved it!! I did add a carrot (shredded) & 1 1/2 teaspoons of Bayou Cajun Seafood seasoning! I did take the others advice and replaced the milk w/ sour cream. Because I was taking this on a camping trip and did not want it to dry out, I did put in 2 Tablespoons of milk! This was very flavorfull!! Oh, I did replace the 3 cups elbow macaroni with: 2 cups shell macaroni.

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31 users found this review helpful