Here is mine which is requested for many occasions. Sour Cream Macaroni Salad I have absolutely no recollection of where this recipe came from. I just know I have made it for years and years and get requests to bring it to gatherings. 1 8-oz package elbow macaroni (2 cups uncooked) 1/2 - 1 cup diced green pepper 1/4 - 1/2 cup sweet pickle relish 1 T grated onion 2 -3 red pimentos 1/2 cup mayonnaise (I use Miracle Whip for this salad; mayo does not taste right in the salad) 1/2 cup sour cream 1 1/2 t salt 1/4 cup milk Pepper to taste 2 hard boiled eggs, chopped Cherry tomatoes (Normally I do not put any tomatoes on the salad) Cook macaroni for 11-14 minutes or until tender. Rinse with cold water and drain. In a large bowl combine green pepper, pickle relish, onion, and pimentos; mix well. Add macaroni. In a small bowl, combine mayonnaise, sour cream, milk, salt and pepper and blend well. The dressing will seem thin at first. Pour over macaroni and mix well. Sprinkle chopped eggs on top. Chill for several hours. Before serving, garnish with whole cherry tomatoes. Serves 6 - 8 This post was edited by walnutcreek on Tue, Jul 29, 14 at 14:45

Have had macaroni salad that I think was nothing but cooked elbows and some mayo?? SIL always makes a "tuna mac"... elbows, mayo and tuna... nothing else?? I like mine a little "wet" with some kinda zing. Like lots of thin sliced green/stuffed olives... tedious cutting, but like it. Like capers. If onion/celery... minced REALLY fine. Sometimes finely shredded carrots. Any kind of pasta will do. Real mayo (some store brands are just fine with me) and maybe a dab of... shudder... Miracle Whip?!? Now a "pasta salad" is no holds barred. Rachel Ray did something she called pizza-something. Pasta & stuff you'd find on a pizza... pepperoni, mushrooms, olives, onions, peppers, etc. She made a vinaigrette that was sort of tomato based. Can't remember recipe, off hand. If I'm doing a pasta salad, usually use onions, carrots, celery, peppers, broccoli, etc. I'll blanch the hard veggies (carrots & broccoli) for a minute or 2. Then let ALL veggies sorta marinate in whatever kind of vinaigrette I concoct... overnight, if I plan ahead. Have NO idea if true, but seems flavors get into HOT veggies better?? Where's Alton when ya need him?!?

Technically, ditalini is known as salad macaroni. And I have found NO pickles that are a good substitute for Wickles. This recipe is very different than any macaroni salad I've ever made and it was worth gathering and using the exact ingredients for the recipe. No Wickles anywhere near me, but easy enough to order online. I tried their jalapeno relish and some other offerings as well. All delicious. I also sometimes just make the dressing for Ree's salad and use it for coleslaw with a kick.

I remember that. It was good if it didn't have too many olives in it (I hate olives). :) The trick is to cut the veg small enough that the texture is mostly pasta, unlike a primavera where the texture is mostly vegetables and the pasta is there to fill the gaps. Vary it to go with what you have. For quantities, don't go overboard. I'd say about a third of a cup of everything, more or less, for a salad serving bowl full of pasta salad, but more of the bits you really like, or if you don't have much variety. The old version was a lot of stuff from cans/jars because the point was throwing something together from your pantry. That Italian dressing in the packets was most common, made with olive oil and red wine vinegar. The pasta needs a lot of flavor, so if you're making from scratch, use tasty O&V, salt or parmesan, and soak lots herbs and garlic in it. I'd use granulated garlic, or press fresh, rather than minced chunks. Dress the pasta while it's still hot, but well drained. Black olives, pimentos, marinated artichoke hearts (if they're packed in oil, only, add some S&P and herbs and let them set awhile. If they're fresh, they don't need to be marinated). Other possibles are asparagus, green beans, rehydrated sun dried tomatoes, hearts of palm, giardiniera (Italian pickled vegetables). Whatever you have and like, though cook any fresh veg, or at least blanch it. Take care of yourself and stay well!