American Macaroni Salad

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Followed the recipe exactly. The vinegar is very strong when it is first added - to the point where I thought it was way too much - but it does mellow out as the salad sits. It was a little too sweet for our tastes so, if I were to make this again, I would reduce the sugar. I thought it was a good, decent salad but my husband, who is more particular about mac salads, asked me to continue to look for a better recipe.

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My favorite thing to add to traditional mac salad is imitation crab meat and shredded cabbage...shred a head of cabbage or buy a bag of cole slaw and add it..(in the produce section, just the shredded carrot and cabbage, ie: no mayo added yet...freaking delish-e-oso...

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Really good salad, tasted better the next day when flavors blended. Doubled the recipe but only used 1/2 teaspoon sugar since family & guests are not fans of sweet pasta salads. Took the advice of other reviewers and soaked onions in vinegar so that they weren't overpowering. Very tasty & guests really liked it. There were leftovers for the next day so I added chopped black olives and red pimientos, also very tasty.

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This is an easy an delicious recipe for macaroni salad any time of year. I was tired of the ones that are overly thick and gooey with too much mayo or egg in it. This one is actually light and fresh tasting. I think the tomato really adds a nice flavor, but for anyone who doesn't like tomato it would be fine without. Only thing I did different was using a shallot because I didn't have a red onion, and instead of chopping some fresh tomatoes, I used a can of Ro-Tel including all the liquid. The extra spice gave it a nice kick but not too much. Will definitely use this for my future Macaroni Salad recipe.

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Oh snap! so delicious..... there are no more excuses to rat grocery store goo. I followed the recipe to the T and it is fantastic!

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This is my favorite pasta salad. I substitute red onion with vidalia onion. Completely cool macaroni before adding half the dressing. Add the other half of the dressing before serving. Has anyone tried adding small boiled shrimp?

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I made this recipe two days in advance to let it sit and ended up adding more of the dressing, to add some flavor. Other then that it was great, just add some stuff that you like to make it more flavorful.

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I rated and reviewed this American Macaroni Salad after looking at it. Then I went to make it and realized that it didn't have these ingredients that I also add, which then made it perfect. I also add: eggs (4, diced, relish, black olives (chopped and some prepared mustard in addition to the dry mustard the recipe calls for.

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When I first tasted this after making it I really didn't like it. However, after it sat in the refrigerator for awhile, I couldn't stop eating it!

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Pretty bland, added some thawed frozen peas for color, added prepared yellow mustard for some additional flavor, used grape tomatoes but left them whole so they wouldn't leak juice into the salad and make it watery. I used Dreamfields brand elbows to make this lower-carb for a diabetic-friendly side-dish. I think it needs more acid and will probably adjust prior to serving. Sometimes pasta salad needs time to mingle before you tinker with it to adjust to taste.