6 Reviews
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kareninak on 10.6.2014
This recipe was a huuuge hit, even with our picky eater! I was a bonehead and forgot to bring the red onion and cumin with me, but I used a bit of taco seasoning mix instead and it was fabulous. I love the quantity, it is making for some delicious leftovers and lunches!
Angie Campbell on 9.29.2014
This was a wonderful change from the standard macaroni salads. I made it the night before to take to a family gathering. After refrigerating overnight, the flavors melded together wonderfully. I did use more sour cream than mayo and did have to make up a bit more dressing by morning. Wonderful. Will certainly make again!!!
Christina on 9.7.2014
Reduced the recipe to 6 servings and had enough to feed my family, share with my parents and eat several small servings for lunch during the week! The flavors melded together really well (it does need to sit in the fridge for atleast a couple of hours – we ate it the next day) and had just enough kick. One recommendation from my husband – a little chili powder or chipolte powder to round out the flavors.
Jennifer Barker on 9.2.2014
This was very disappointing. I kept trying to doctor it up but it still didn’t have much flavor.
Beverly on 8.17.2014
There’s too much macaroni in the salad. Cut the pound of macaroni in half and it’s much tastier. By the way, the dressing does make an excellent dip for chips, just as she says in the article. The worst part about the salad is that it does not keep well.
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Maureen Watson on 9.3.2014
This sounds wonderful. We are an a gluten free diet and would just have to substitute gluten free pasta, everything else would be okay. I am looking forward to making this.
Jennifer B on 8.20.2014
I agree on halving the recipe – we’re in pasta up to our ears – but it’s soooo good!
laurel0407 on 8.18.2014
Very easy to make – but it does make a huge amount so make sure you need that much before going ahead. Next time I will half the ingrediants. Also, I used tinned, unsweetened corn, and that was fine also.