A refreshing light lunch, this macaroni pasta salad combines cooked ham, celery, onion, green pepper and carrots with the zip and zing of mustard and vinegar for a dish that's flavourful and filling, without being heavily so.
A little too sweet for a pasta salad recipe. I tried making this recipe w/ only a 1/4 cup of sugar instead of the 2/3 called for, but I think if I'd make it again, I'd only use a tablespoon of sugar. - 05 Jul 2007 (Review from Allrecipes US | Canada)
Great recipe. My parents loved this salad. It was a great little twist to a mac salad. I added some chedder and swiss cheese and mushrooms. I didnt like the mushrooms but the cheese was good. I plan on making this salad for a 4th of July party. Yes, its that good. Although I only used about 3/4 of the dressing....so you could cut back on that a little. - 02 Jul 2007 (Review from Allrecipes US | Canada)
Thought this was a great recipe but added and adjusted a bit. I reduced the mayo and sugar some. I thought the texture and sweetness after refrigeration turned out just right. I also added olives, cherry tomato, hard boiled egg, peas, and a bit of pickle relish. I always sneak in as many veggies as I can for my family dinners. Thanks for the great recipe! - 19 Dec 2008 (Review from Allrecipes US | Canada)