Superb recipe, not at all like the purchased salads. Always a hit at gatherings. Have made this several times, experimenting here and there. My only final changes are to use fresh red pepper for color, and to omit the salt the recipe specifies, as I salt (1.5T) the water I cook the pasta in. Then, if needed, I salt to taste as a final step! Now, the only refinements are: (1) use 1/2 green pepper and 1/2 red pepper for color; (2) no pimento; (3) chop onion very very finely, almost like minced, to retain flavor while hiding onion bite from anti-onion-chunks folk; (4) celery and pepper are sliced and chopped into chunks no larger than frozen peas. Using eggs makes so little difference I have dispensed with that variation, unless I feel there's a need for protein. The excessive sweetness that some reviewers comment on pretty much disappears if the pasta is refrigerated for several hours or overnight. Try the recipe first before you cut the sugar! As an added tip, I have found apple cider vinegar to be helpful in this recipe if I have it available. I use weight instead of volume where possible. Four cups elbows weigh 22 oz, so, using the convenient one pound box gives you a surplus of sauce. Four cups of rings weigh slightly under 16 oz. Four of ditallini weigh 19.6 oz. My point? Depending on the pasta used (and its surface area), the "creaminess" of the sauce will vary. Nonetheless, you'll be happy regardless of what one-pound pasta box you use, or if you use volume.

My family loved this recipe, I added 6 hard boiled eggs(chopped) to the recipe. It is a wonderful tasting recipe. Will make it again soon.

Wouldn't make this again as it wasn't very tasty. Unfortunately I didn't save one I made from allrecipes back in August.

Love this recipe! I cut down on the sugar a bit but that's the only change I've made. So far it's been a big hit wherever I bring it!

This is delicious!! I made as instructed except I didn't have any pimentos. Next time I may also add some hard boiled eggs. Very, very good! Thanks for the recipe!

Pretty darn good, Graden! Chloe didn't really like it too much, but that's only because Mommy only had spicy mustard, not yellow. It gave It a kick though!

Delicious! I didn't change a thing, except I used a whole box of elbow macaroni. As with all pasta salads, the pasta soaks up some of the moisture overnight. I added some plain old water to it in the morning, just to loosen it up a bit. I didn't find it too sweet as some others said. Brought it to a potluck at church and came home with an empty bowl. That says it all. Thanks for the recipe.

Excellent!

best macaroni salad i have ever eaten and my husband and stepson can't get enough

Yum! I will make again.