This is a family recipe for mac salad that was made for all holidays, cookouts, or family get-togethers. Traditional, simple, quick, and feeds a crowd. Add more mayonnaise if salad seems too dry.
I used one very large red bell pepper instead of green lowfat mayonnaise and chopped garlic dills instead of sweet pickle relish. I wanted to make this an all-in-one salad so I threw in two drained cans of water packed tuna. I made this last night as I wanted it to sit as long as possible to really get the flavors to come out--I'm glad I did. Nice pasta salad where all the ingredients work together perfectly. Both my husband and I really liked the honey mustard flavor a lot.
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This wasn't bad but not stand up either. I reduced milk to 1/2 cup per other reviews and found that I needed to add another 1/2 cup after it sat for a few hours. Personally I would also prefer without the egg. I also added a bit more veggies than called for with some red onion added to the mix very finely diced to add flavour and crunch.
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I used one very large red bell pepper instead of green lowfat mayonnaise and chopped garlic dills instead of sweet pickle relish. I wanted to make this an all-in-one salad so I threw in two drained cans of water packed tuna. I made this last night as I wanted it to sit as long as possible to really get the flavors to come out--I'm glad I did. Nice pasta salad where all the ingredients work together perfectly. Both my husband and I really liked the honey mustard flavor a lot.
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I love making this the healthy way using whole wheat noodles. I use fat free mayo skim milk and don't use the egg yolks. I also up the veggies (and sometimes add diced carrots and/or apples) and up the honey mustard to 1/2 a cup when I make it low-fat to give it a little extra zing. Using fat free mayo does change the flavor which is why I up the honey mustard. People don't even know it's low fat when I make it this way.
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This was very good and a nice change from 'regular' macaroni salad! We really enjoyed the subtle flavor of the honey mustard, and all the flavors blended well together. When I first mixed everything up w/ the dressing, I was a little disappointed that it was so liquidy, but after chilling in the fridge for a few hours, it did become less liquidy, although next time, I will add less milk (personal preference) just because I like macaroni salad a little drier. All in all, this was a great recipe and one that I will make again! Thanks for sharing. :)
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We enjoyed this and so did our company the leftovers the second day were even better. I eyeballed the veggie additions and more than likely added in more we like extra veggies. Also only had dill relish we're not big fans of sweet relish. I added the milk in just until it reached the consistency we like I only used a 1/2 cup total. Our company loved it and they are pretty picky. Thanks Brandilynn for a great tasting mac salad.
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My whole family loved this recipe! Succulent flavor! I used bowtie pasta because I didn't have any elbow pasta on hand. The salad was pretty with it and because the pasta texture was softer it worked well. I only put in 1/2 of the milk; do that too and add more later if you need to or else you might find the salad too watery. I made my own honey mustard by combining 1/3 mayo 1/3 honey and 1/3 brown mustard (like Grey Poupon)--just eyeball it in the 1/3 measuring cup if you are making the full 12 serving recipe. That means you will need to add more mayo because the recipe calls for it as well. My husband said I should have added more peas but I told him there weren't any in it (we realized that he thought the green pepper was peas--haha). So I added some peas (frozen and thawed) to the leftovers and it was even better! I think salad shrimp would also be a nice addition and then the salad (maybe with bread) could be a meal on it's own.
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Delicious - love the extra flavor added by the honey mustard -- I used Dijon and honey. My only recommendation is that you make it at least a few hours in advance to give the onion and bell pepper time to meld flavors. I ate some right after putting it together -- it was very good and then 5 hours later at the party -- it was even better. Will definitely make again -- maybe add some chicken or ham for a main course?
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The healthier version that another reviewer posted turned out fantastic! The sweet from the relish and the honey mustard makes this version better than all the other macaroni salads I have had. I am keeping this recipe for future use.
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Yummy! I just made a double batch of this for a family reunion and it was a HUGE hit. I had people asking what my secret ingredient was (honey mustard puts this macaroni salad above all the rest.) I sent this recipe out to a bunch of family and friends after our reunion. Thanks so much for posting it!
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This wasn't bad but not stand up either. I reduced milk to 1/2 cup per other reviews and found that I needed to add another 1/2 cup after it sat for a few hours. Personally I would also prefer without the egg. I also added a bit more veggies than called for with some red onion added to the mix very finely diced to add flavour and crunch.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used one very large red bell pepper instead of green lowfat mayonnaise and chopped garlic dills instead of sweet pickle relish. I wanted to make this an all-in-one salad so I threw in two drained cans of water packed tuna. I made this last night as I wanted it to sit as long as possible to really get the flavors to come out--I'm glad I did. Nice pasta salad where all the ingredients work together perfectly. Both my husband and I really liked the honey mustard flavor a lot.
I love making this the healthy way using whole wheat noodles. I use fat free mayo skim milk and don't use the egg yolks. I also up the veggies (and sometimes add diced carrots and/or apples) and up the honey mustard to 1/2 a cup when I make it low-fat to give it a little extra zing. Using fat free mayo does change the flavor which is why I up the honey mustard. People don't even know it's low fat when I make it this way.
This was very good and a nice change from 'regular' macaroni salad! We really enjoyed the subtle flavor of the honey mustard, and all the flavors blended well together. When I first mixed everything up w/ the dressing, I was a little disappointed that it was so liquidy, but after chilling in the fridge for a few hours, it did become less liquidy, although next time, I will add less milk (personal preference) just because I like macaroni salad a little drier. All in all, this was a great recipe and one that I will make again! Thanks for sharing. :)
We enjoyed this and so did our company the leftovers the second day were even better. I eyeballed the veggie additions and more than likely added in more we like extra veggies. Also only had dill relish we're not big fans of sweet relish. I added the milk in just until it reached the consistency we like I only used a 1/2 cup total. Our company loved it and they are pretty picky. Thanks Brandilynn for a great tasting mac salad.
My whole family loved this recipe! Succulent flavor! I used bowtie pasta because I didn't have any elbow pasta on hand. The salad was pretty with it and because the pasta texture was softer it worked well. I only put in 1/2 of the milk; do that too and add more later if you need to or else you might find the salad too watery. I made my own honey mustard by combining 1/3 mayo 1/3 honey and 1/3 brown mustard (like Grey Poupon)--just eyeball it in the 1/3 measuring cup if you are making the full 12 serving recipe. That means you will need to add more mayo because the recipe calls for it as well. My husband said I should have added more peas but I told him there weren't any in it (we realized that he thought the green pepper was peas--haha). So I added some peas (frozen and thawed) to the leftovers and it was even better! I think salad shrimp would also be a nice addition and then the salad (maybe with bread) could be a meal on it's own.
Delicious - love the extra flavor added by the honey mustard -- I used Dijon and honey. My only recommendation is that you make it at least a few hours in advance to give the onion and bell pepper time to meld flavors. I ate some right after putting it together -- it was very good and then 5 hours later at the party -- it was even better. Will definitely make again -- maybe add some chicken or ham for a main course?
The healthier version that another reviewer posted turned out fantastic! The sweet from the relish and the honey mustard makes this version better than all the other macaroni salads I have had. I am keeping this recipe for future use.
Yummy! I just made a double batch of this for a family reunion and it was a HUGE hit. I had people asking what my secret ingredient was (honey mustard puts this macaroni salad above all the rest.) I sent this recipe out to a bunch of family and friends after our reunion. Thanks so much for posting it!
This wasn't bad but not stand up either. I reduced milk to 1/2 cup per other reviews and found that I needed to add another 1/2 cup after it sat for a few hours. Personally I would also prefer without the egg. I also added a bit more veggies than called for with some red onion added to the mix very finely diced to add flavour and crunch.
