Macaroni Salad With Tomatoes and Peas

From: FrenchBunny

On Aug 8, 2009

I was just looking for a different salad to have with my potato salad for lunch other than just a mayonnaise only and read this and liked it. Then saw it was your recipe Kitten. I seem to love all of your recipes and this is another one. When I first made this and tasted I thought, "hmmm not sure" then when I took it out of the fridge in the morning what a difference in taste. This definitely should sit overnight as stated. I think I made a boo boo though by adding the garlic powder twice but even though it really tasted wonderful. I don't ever use regular tomatoes (could never find any that I like) I use the Campari tomatoes. They are smaller than a tomato and larger than a cherry tomato, but the flavor is so tasty. Wonderful salad Kitten and it went very well with my potato salad. I think next time I will try adding the hard boiled eggs too. Thanks

From: Megbot

On May 22, 2009

I made this with gluten free pasta and no yogurt (I'm dairy-free). It was great, loved the veggies. Big hit at the cookout, thanks!

From: Andi of Longmeadow Farm

On Dec 4, 2008

A wonderful taste of freshness here, macaroni, cooled with great vegetables how could you go wrong? I used a whole wheat pasta with extra vitamins, but other then that stayed true to the recipe. The yogurt was a delightful taste and I used garlic powder to taste (about 1/8 tsp.) This is a tried and true recipe that it so delicious, it will make your day and your night better too. Put it together quickly in the morning, by the evening you will enjoy. Or just eat it right from the bowl after making, (I did) who am I kidding? People are going to wait all day to eat this, you will be working on making it again that evening. :D Thanks as always, Kitten. Fall 2008

From: bluemoon downunder

On Feb 4, 2006

A visually bright and appealing salad with a delicious blend of flavours and variety of textures. I used only about ½ a tablespoon of mustard (personal taste preference) and used Greek yoghurt and reduced fat mayonnaise. I used 6 deliciously sweet baby carrots and I added 3 cloves of minced garlic, 1 red pepper, diced and about a dozen halved kalamata olives. A flavoursome and sustaining salad! I enjoyed this for lunch over several days, and my parents enjoyed the portion I left with them. Thanks Kitten for another super summer salad which I’ll be making again over the next few months. Next time, I'm going to follow your suggestion and add a couple of chopped hard-boiled eggs. Sounds like a yummy addition!