This is my go-to macaroni salad recipe. With just a few adjustments, I think it comes out perfectly. I use a whole pound of elbow macaroni, and cook it as the submitter suggests (bring water to boil. add macaroni. stir. remove from heat. cover and let sit for 10 minutes. then drain, rinse with cold water, and put aside). I bought a 15oz jar of whipped dressing, then just added a tbsp of mayo. I also cut the sugar to 1/2 cup, and increased the salt to about 1/2 tsp. It's still a bit sweet, but balanced a little more with the extra salt. I also added an extra egg, just because. I think it tastes similar to our local grocery store's Amish macaroni salad (which I love), and the no-cook dressing makes this recipe nice and simple. Especially good if made ahead, and refrigerated overnight :)
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This is my go-to macaroni salad recipe. With just a few adjustments, I think it comes out...