This is a delicious vegetarian pasta that's a cinch to make. Macaroni is tossed with onion, roasted red peppers, dill pickles, green peppers, cheese, olives and eggs in a mayonnaise dressing. Any leftovers can be popped into packed lunches.
Wow. This is great. A trick I use for pasta and potato salads is to double the dressing and put 1/2 on when first made and then let the salad sit in the fridge so the flavors "marry". Then add some of the left over dressing right before you serve and when you want to eat the leftovers. Of course in this case there will probably be no leftovers as this salad is so good. - 27 May 2004 (Review from Allrecipes US | Canada)
Well Jim, I have to say this is pretty darn good. I doctored it up a little bit though. Used 1/2 the pasta, 5 hardboiled eggs (since they were about to reach their pull date) a little green onion for color, some sweet relish, paprika, and celery salt, and I added a little extra mayo (light of course!) per others suggestions as well as a bit of sour cream. Took out the green peppers. Even with half the pasta it made about 8 cups of salad, which is perfect for us. This one goes in the recipe box. Thanks for sharing! - 01 Jun 2003 (Review from Allrecipes US | Canada)
I also thought this was a little dry-definitely needs more mayonnaise. - 15 Jan 2002 (Review from Allrecipes US | Canada)