Reviewed: Nov. 10, 2009

at room temp fresh it was great but after putting it in the fridge it was way to thick boyfriend vetoed this recepie

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aura_bryt

Cooking Level: Intermediate

Home Town: Gretna, Louisiana, USA

Living In: Grayland, Washington, USA

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Reviewed: Oct. 16, 2009

It was good. I used it for a catering. I changed the cheese to gouda and didn't add the eggs. The guest liked it.

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Mary Ann Webb

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Reviewed: Oct. 9, 2009

Just wasn't what I expected...it was ok. Probably won't make again.

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DDROGERS69

Cooking Level: Expert

Home Town: Greenville, Michigan, USA

Living In: Gowen, Michigan, USA

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Reviewed: Sep. 28, 2009

I doubled the recipe for my tennis league after play dinner and all of it was eaten! I followed the recipe but also added cherry tomatoes sliced in halves plus some celery. I agree with one reviewer....why do you put part of the dressing only on the top? I thought it was a bit dry so next time I will make more dressing. Everyone seemed to like it though!

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abby

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Reviewed: Sep. 14, 2009

I thought it was ok, my husband liked it, my kids didn't (probably because of the mustard). It was a smidge dry, but we like it that way - if you want it creamier, I'd increase the dressing by 1/2. I made it with just peas, added dill, dried minced onion and garlic powder. It would be good with tuna too - needs a splash of lemon juice or something to give it more zip.

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CountryMom

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Reviewed: Aug. 13, 2009

Made this for the first time yesterday, and will definately be making it again!! Awesome recipe - thanks for sharing!

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Denise

Cooking Level: Intermediate

Home Town: Cary, Illinois, USA

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Reviewed: Aug. 2, 2009

I did some major tweaking on this recipe. I have to say it was a good recipe to tweak though. Instead of frozen peas, I used diced red peppers and vidala onions diced very small. I did not use cheese either. I kept everything else. To the sauce, I added dill, parsley, salt and pepper and a little garlic and onion powder. I also added about an extra tsp. of dijon mustard. I love recipes I can modify to my likes and this was a good basis of a recipe.

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Dawn A

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Reviewed: Jun. 17, 2009

This was good and a change of pace for pasta salad. I used shrimp instead of ham and mozzarella instead of swiss, however, I did not see a need for the cheese. Tasty and will be in my box for a different pasta salad.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 11, 2009

I really liked this salad. It is creamy and rich. I added more ham than it called for, and less peas and it was very good.

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lorigering

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Portland, Oregon, USA

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Reviewed: May 24, 2009

This was very good. I ended up doubling the recipe but used 16 oz. of peas for the whole thing. That was plenty! I used sriracha for the hot sauce, a little garlic powder, and I mixed all of the sauce with spiral pasta and didn't bother with adding a 1/4 to the top. Also, cube the swiss! It's so much better that way. Excellent recipe to play around with...I'm eating the leftovers right now :)

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mandoopandoo

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Reviewed: May 11, 2009

Not bad but not overly flavorful. I never did figure out why you put the layer of dressing over the top-it just sits there(I made the salad a day ahead). Before serving, I ended up mixing it all together. Glad I tried it but probably won't make again.

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Apr. 14, 2009

I made this for lunches throughout the week and it is awesome! The flavors blended very well. I did leave out the peas due to preference but left everything the same. Thanks for a great easy recipe!

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: Apr. 6, 2009

I made this pasta salad last night to try to find more easy dishes that I can make to take to work with me. This recipe makes a lot, so I can seperate it into single serving containers and take it to work with my all weekend! This was so easy and so quick!! It is delicious.

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KTindal

Cooking Level: Intermediate

Living In: Florence, South Carolina, USA

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Reviewed: Mar. 21, 2009

I loved the sauce as is but next time I will double it the pasta really soaked it up overnight. I used franks red hot and it wasn't spicy at all. We omitted ham and replaced it with shrimp. it really didn't need that either. And I used spiral instead of shells. Excellent. Next time I will leave meat our altogether and maybe use cubed cheese.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 18, 2009

Just didn't really like the flavor. Followed recipe to a tee and was hoping for something to wow me...but unfortunately no wow. Will not be making this again.

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BusyMomInMN

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

I love macaroni salad with ham, cheese and peas. It's one of my faves. When I found this recipe I thought I would give it a shot based on the reviews. Unfortunately, I didn't care much for this rendition. I like spicey and hot foot but the hot sauce in the dressing seemed misplaced. I used about 3/4 of the dressing and then added extra mayo, sour cream and ranch dressing to dilute the potency of the hot sauce. Too bad I had quadrupled this recipe for my daughter's baptism luncheon.

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drbrinkster

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Reviewed: Nov. 27, 2008

I used this recipe as main course, and added some chopped fried chicken breast. Came out really nice, I think it's a good recipe for a warm summer day.

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Polarmist

Cooking Level: Expert

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Reviewed: Oct. 26, 2008

This is EXCELLENT! I had to come up with something to take to party at the last minute. I didn't have time to let it sit over night so I just left it in the fridge for 3 1/2 hours. It was perfect. There wasn't any left to bring home...

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mbrown7508

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Reviewed: Aug. 27, 2008

Yummy! Changes I made...I used mini bowtie pasta instead of shells, I cubed my swiss, and I added celery for crunch. My eggs were frozen when I went to make this, so I had to omit the boiled egg-it was good without it, but I know I would like it even better with. If you spread the remaining dressing on the top of the salad as directed, it doesn't turn out dry at all and is very creamy and flavorful.

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Skye

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Reviewed: Aug. 27, 2008

Very good. Alterations: Did not have swiss cheese, onions, scallions, or frozen peas. Substitutes: Pepperjack in moderation and parmesan. Frozen corn for frozen peas, chives and dried onion for fresh onion and scallions. Other, more paprika, parsley, shaved carrot, bacon bits and sliced black olives. Lastly, less mayo and more sour cream.

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