75 Reviews of Creamy Macaroni Salad

From: Susie in Texas

On Jun 30, 2005

My son loves macaroni salad but he is so picky about it or at least he was until I made this recipe. It was the dressing that he always complained about. We really loved the slightly sweet flavor in this dressing and it really is very creamy. I used mayo and Miracle Whip and I used the "light" versions of both. I made this early this morning so it could sit and chill all day. Served your macaroni salad with Shredded French Dip Sandwiches #69661 and they went well together. I'll say here the exact same thing I said in my review of the "french-dip sandwiches" - I can't wait for leftovers tomorrow night! Thanks Karen!

From: BrendaM

On Jun 22, 2005

Since your potato salad is one of our favourites, I knew I had to try this macaroni salad. The only changes I made were to omit the olives (since I didn't have any in the fridge), and in place of the bacon, I threw in a can of tuna! I also like using half mayo and half Miracle Whip for the dressing. Absolutely delicious! Thanks for another great recipe, Karen!

From: SooZee

On Feb 16, 2006

This tastes fantastic, so good in fact, that I had trouble getting it into the fridge to cool. Had to keep tasting it to see if it needed more celery...nope it's good; maybe more onion; nope it's just right..lol I only used 1 c.mayo because I wanted it a little drier and actually forgot the sugar which worked out fine because the pickle relish made it sweet enough. I'll be making this again and again..winter or not, it's great.

From: BBQ Bill

On May 26, 2008

I followed the recipe exactly as given and had many compliments. I used Barilla macaroni because it has a textured surface and it holds the dressing well. I also washed the pasta in cold water after cooking and then refrigerated it so the dressing wouldn't absorb as quickly. Thanks for sharing

From: CooksSoGood

On May 29, 2008

This was a very tasty Macaroni Salad. I did make a few changes. I chopped the celery and sweet onions into fine dice. I used a green pepper instead of red, and I used about 20 olives. I used more mayonnaise as it seemed to get absorbed during sitting time. I omitted the relish, as we don't care for it, and I skipped the bacon, personal preference. It's a basic recipe, that you can change around to your own liking. Thanks for posting for us Karen!

From: Domestic Goddess

On Jul 24, 2005

I don't quite know what to make of this salad. The pimento stuffed olives, seem to over power the taste of the salad. Perhaps substitute black olives for the other, or just omit them completely. I think 1/4 cup of sliced celery is enough for this salad. I didn't have exactly 1 tbsp. of celery seed, ( just 1/2 tbsp. ) whiched seemed to be the right amount. Daughter said if you skip the olives, and add cherry tomatoes, this would be a 5 star salad.

From: sugarpea

On Jul 4, 2005

Wow, did this ever get the reactions every cook loves to hear. You made me a hero today, Karen. Dh, who's not a great macaroni salad fan, RAVED about this. The salad dressing proportions are far different from mine and yours is sooo much better. I won't change a thing next time either.

From: Impera_Magna

On Jun 13, 2005

Karen, your salad is WONDERFUL!!! I followed your recipe exactly and the dressing makes it truly outstanding! I couldn't wait til it was completely chilled but it was still ... SO GOOD! You can bet your last dollar I will be making this again and again! Thanks for sharing your recipe w/ us!

From: CASunshine

On Jul 20, 2005

From one desert dweller to another: this recipe is perfect for hot weather as there is not much heating up to do in the kitchen. I loved the contrast of the green olives and sweet pickle relish. Very tasty! Even my husband (who was less than enthusiastic about a macaroni salad) was impressed. Simply perfect!

From: atlfitgirl

On Sep 17, 2007

I wanted a "salad" of sorts to go with hamburgers and french fries and thought this macaroni salad would be great. I scaled down the recipe for 2 servings since there is only the 2 of us and I didn't really know how this salad would go over. I used small elbow macaroni since that is what was in the pantry. I left out the onions since the little bit of one I had was very very strong and I really don't like raw onion taste in my salads. I also used the suggestion of half a mayo and salad dressing mix. I also left out the sugar and reduced the amount of celery seeds way down. After mixing, I decided to add in just a touch of sugar and that was perfect for us. After all of this, I forgot to serve it!!! Well, I just had some for lunch and it was really delicious. I think is might have been just a little better since it sat in the refrigerator and all the flavors had a chance to marry. I loved the crunch of the celery and bell pepper and the touch of tanginess from the apple cider vinegar. Easy to throw together... thanks for posting!