Jo Anne B.

I need to add; I do use 8 oz-16 oz of the salad dressing (I tend to use more than less.)

Jingle

I am not a pasta person. Not eating cold pasta for sure. Some of the ingredients sound good if I left out the pasta.

Needles

Usually never much left of mine. A box of small elbows or shells, cooked to your liking, drain. Pour in large bowl with lid. Over just drained macaroni, put chopped hard boiled eggs, 4-5, chopped sweet onion, 1/4 to 1/2 cup, depending on how you like onions, chopped celery, to taste, 2-3 heaping tablespoons of sweet pickle relish, garlic powder, salt and pepper to your liking. Pour over all, Marzetti's Slaw Dressing (it's on the shelves where the other salad dressings and mayo's are). Make it sloppy, cover tightly and refrigerate 24 hours. Stir and serve. The macaroni will absorb a lot of the dressing. Always put your dressings on over the hot pasta, the taste is much better. And yes I do use the same dressing to make my coleslaw, just pour it over shredded cabbage. Sometimes I make my potato salad the same way, trading out the pasta for cooked potatoes. Both are always a hit.

sprice

Thanks for the inspiration! Enjoyed a pasta salad last night and have some for tonight, too.

Tudey

We just had a luncheon at church a couple of weeks ago and one of the women brought a taco salad...without greens but with rotini pasta----it was amazing!

MadCow333

I use only Hellman's regular mayo. I make essentially the recipe that is on the side of the Mueller's elbow macaroni box. Might salt this lightly after it's on my plate, but I try to leave the salt decision up to the individual instead of salting the entire recipe to suit myself.
https://cookpad.com/us/recipes/35010...d-from-mullers says it is this:
<section id="ingredients" class="ingredients-container document__panel__section"> 6 servings
salad ingredients

• 3/4 cup mayonnaise
• 2 tbsp vinegar
• 1 tbsp prepared mustard
• 1 tsp sugar
• 1 tsp salt
• 1 dash pepper
• 1 pinch celery seed
• 8 oz elbow macaroni
• 1/2 cup sliced celery
• 1 cup chopped green or red pepper
• 1/4 cup chopped onion

Method
</section>20 mins

• In large bowl stir together mayo, vinegar, mustard, sugar, salt, pepper and celery seed. Stir until smooth.
• Boil macaroni until tender, drain and rinse in cold water.
• Add all ingredients together, toss to coat well.
• Cover, chill.
• Makes five cups. An old recipe from Mueller's.

SusieQOH

I always add some homemade Italian salad dressing to mine. So yummy!
Used Hellman's forever but the last few years use Veganaise- it tastes really good.
So I use both salad dressing and Veganaise.

daisydawg

I read and appreciate all your suggestions/input. Made my macaroni salad today using recipes you all so kindly provided.
And my salad disappeared very quickly which made my day.
Thanks again for helping me out.

madamekelly

The only pasta salad I make has an Italian dressing type dressing on it and has kidney beans or garbanzo beans, green beans, olives, parmesan cheese and halved cherry tomatoes.

SusieQOH

Daisydawg, that's awesome!
I love pasta no matter how it's prepared. I think it's in my Italian DNA