American Macaroni Salad

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Added some hard boiled eggs.

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Great for dieters! You don't really need to drench this salad with dressing. I needed only 4 teasp. of dressing for a big plateful of pasta. Just wait until shortly before eating to dress it lightly. I also used low-fat sour cream, used a little less sugar and a little more vinegar for zip -- it was perfect and only a couple calories per serving for the dressing. I had several small parties during a weekend and just kept mixing up portions of pasta and dressing as I needed it -- so convenient! Love it!!

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pretty good, like others I added a little more to it as mac salad can be bland... Keeperr

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One of the best summer pasta salad recipes I've found...my whole family loved it!

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This receipe is so good that I use it as a base for potato salad, and couscous salad. We keep a salad like this one in our refrigerator for snacks and quick meals.

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I made this to see how it would come out since I had never made macaroni salad before. I was asked to make it a second time the same week people liked it so much. I can't tast anything due to Chemo treatments (everything tastes like metal to me but those that ate this loved it. Easy to make and apparetnly dslicious! You sefinately want to double the amount of sauce and add half after your'fe finished making it and half just before serving. The sauce is easy to make so if you want to spruce up a left over portion you can just add more sauce.

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delicious

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Just made this for tonight, but even freshly prepared, it's delicious. I added some red bell pepper, subbed regular mustard for the dry, and a little more sweet onion and red wine vinegar to make up for the ingredients I didn't have on hand. I had rinsed the noodles and let them completely cool down and dry before adding any other ingredients. I also used a mixture of whole grain and regular penne rigate (I always seem to have some left over, taking up space in my cabinet, which any creamy sauce seems to stick to (and in well. As my family loves pasta salad in general, I don't think I'll get any complaints. As for the sugar, there really isn't enough there to make the salad sweet, just a tiny amount which is like putting a tiny amount in anything, it's really just there to balance out the flavors; not overpower it.

Anyway, enjoy. I know we will.

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I followed the recipe except for using a tblspn of Dijon mustard in place of the dry. I increased the amount of sauce by a third. Then put half on, refrigerated over night, added the remaining sauce before serving. This is a simple yet surprisingly delicious macaroni salad recipe. Next time, yes there will be a next time, I will add roasted red peppers for addtl color. The flavor improves each day. I'll finish the rest off for lunch today. Really yummy! I don't make this to save calories, otherwise I'd do a vinaigrette dressing.

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This is the best macaroni salad out there. If you think it is "dry", you didn't let the pasta cool completely before adding the sauce. And if you think it is still too dry (like the next day, don't make more sauce, and kill it with calories, just put a few tablespoons of cold water on it, (one at a time, and stir it up. Becomes nice and creamy without adding more sauce. This is the only macaroni salad I ever make, and everyone loves it.