Reviewed: Sep. 29, 2003

Not too bad. However, it was a bit too sweet for my taste, but everyone else liked it. I usually like macaroni salads with a creamier dressing. I would probably make this again.

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Reviewer:

MISSWISS

Reviewed: Aug. 31, 2003

I hate cucumbers[lol], so I made this without them! I used 2 very large Jersey tomatoes and also added a tablespoon of chopped chives and sun-dried tomato flakes. (I also used white wine vinegar) It was AWESOME! A super recipe for tomato lovers.

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Reviewer:

KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

Reviewed: Jul. 29, 2003

This recipe turned out very well with the little changes I did. First, I omitted parsley just for preferential reasons, 2nd, I used 1/4 cup plus 1 teaspoon of balsamic vinegar for a different taste. It came out great. I used the vinegarette on some rib eyes we had and they gave a really great flavor. Good all around recipe.

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Reviewer:

CHAUNIH

Cooking Level: Intermediate

Home Town: Peachtree City, Georgia, USA

Living In: Hampton, Georgia, USA

Reviewed: Jul. 26, 2003

This was really well recieved by a group of people I made if for. One person thought it was a bit too sugary. I made it again with a little less sugar (called for half, used a third) and also added in about 1 cup of shredded carrots. Not bad. Really worth making. Best if you have something that can cut up the cucumbers for you! :) Also, best after sitting overnight!

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Reviewer:

WBCHMURA

Reviewed: Dec. 19, 2001

I'm sorry, I'm a person that likes a variety of different tastes, but this was nasty.

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Reviewer:

KIM_E

Reviewed: Oct. 26, 2000

YUM! Make this the night before and the next day it tastes even better! I'll for sure keep this recipe for future use!I will try this with those spiral noodles next time.

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Reviewer:

Theresa

Cooking Level: Intermediate

Home Town: Wales, Wisconsin, USA

Living In: Denver, Colorado, USA

Reviewed: Jun. 27, 2000

This salad was quick and easy to prepare. Even the kids liked it. I added grape tomatoes too and it was a smash hit at the barbeque. Thanks.

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Reviewer:

CYNDIA

Reviewed: Jun. 22, 2000

This was a nice change from the mayo type macaroni salad. I had something similar to it in a restaurant and it was very tasty. I've made it a couple of times and will keep the recipe to make it again. I've also used the vinegarette dressing ingredients by themselves in some other dishes that are variations on the macaroni salad when I didn't have all the exact ingredients for this dish.

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Reviewer:

JUSTCYN

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Bay Minette, Alabama, USA

Reviewed: May 20, 2000

My family did not enjoy this dish. It left a bad aftertaste. The flavors were not appealing.

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Reviewer:

KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

Reviewed: Feb. 15, 2000

I have served this salad many times, and always get asked for the recipe. It's a wonderful salad. The only thing I do different is that I substitute Tri Colored Rotini for the macaroni, and if making a 1 # box of Rotini, I triple the marinade portion, while adding appropriate vegetables for the size I am doing. It's worth trying.

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