About this recipe: This pasta salad is quick to make and tastes fantastic. Macaroni is tossed with vegetables and a mayonnaise-based dressing. Enjoy as a side dish or for lunch the next day.
Made this exactly as directed and found it to be not at all too sweet. I have switched from using the elbow macaroni to a whole 16 oz box of rotini and the amount of sauce is still enough. I have found that making the sauce the day before and then adding it to the chilled macaroni just before serving makes a creamier salad and it isn't absorbed by the pasta. Love it love it love it! - 22 Apr 2006 (Review from Allrecipes US | Canada)
I am rating this recipe 5 stars because the basis for the dressing is SO good!! I did make some changes, but I think it is just a very versatile recipe. I used miracle whip instead of mayo, apple cider vinegar instead of white and half the sugar called for. I used white onion (I didn't have any red ones, although I would have preferred that!!) and some cold left over frozen sweet peas as the ones in the can would be too mushy. I used cucumber, and chopped boiled egg. I made this at the last minute, as we decided to grill burgers on our grill, even though we are thigh deep in snow! Hahah!! It was great even after 45 minutes in the fridge, but it was creamy. We ate leftovers for lunch today and loved it even more! Will definitely make again. I have a family of 5 and by cutting the recipe in half, we didn't have too much leftover! - 05 Mar 2008 (Review from Allrecipes US | Canada)
This is a great recipe. Like others, I added 3 hard-boiled eggs. I cut the sugar back to 1/4 cup and the vinegar by half. I then added 2 and 1/2 tablespoons of sweet pickle relish and 1 teaspoon of garlic powder. - 01 May 2008 (Review from Allrecipes US | Canada)