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This is a wonderful change to the basic macaroni salad. Made as written with the exception of leaving out the butter, I feel the sauce is creamy enough. Another great keeper recipe that will be made often. Thanks !!! :D

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Papa D 1946-2012 October 05, 2009

I really like this simple, refreshing salad!!! I left out the margarine to save calories and used a rotini whole wheat blend pasta to make it a tad healthier. I will make this often. Thank you for posting...I love it, too!

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Deely October 02, 2009

I made this recipe on 9/23/09 as my dinner and for the Fall PAC 2009 event. And what made this recipe stand out for me, was the ingredients. I've never heard of adding cucumber and tomato to a macaroni salad, so I thought "Why not give it a shot ? " And I'm really glad I did :). I don't like celery, and the cucumber gave it the crunch and a very nice and surprising taste. The tomato also gave it a nice color and texture . Since it was just myself, I cut this way back and adjusted the amount of ingredients to my tastes. I left it in the " fridge " to chill for about 3 hours. After tasting, I felt it could use a bit of black pepper, so I added a couple of shakes and it seemed to do the trick. Also, I added a bit of paprika for a dash of color before serving. Thanks for posting and, " Keep Smiling :) "

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Chef shapeweaver � September 23, 2009
Mom's Macaroni Salad