Amish Macaroni Salad
Easy Amish macaroni salad is made with a handful of simple ingredients and tossed in a creamy homemade dressing that is sweet and tangy, all in one.
Ingredients
- ½ lb. macaroni pasta about 2-2 ½ cups
- 1 cup chopped celery
- 3 hard-boiled eggs peeled and chopped
- ¼ cup finely chopped white onion
- 1 red bell pepper diced (about ¾ cup)
- 1 cup mayonnaise
- 1 tablespoon whole milk
- ¼ cup granulated sugar
- 2 tablespoons sweet pickle relish
- ½ tablespoon apple cider vinegar
- 1 ½ tablespoons yellow mustard
- Salt to taste
Instructions
- Cook pasta in a large pot of salted, boiling water. Drain and rinse with cold water until completely cool.
- Place cold pasta, celery, eggs, onion, and bell pepper in a large salad bowl.
- In a separate bowl, whisk together mayonnaise, milk, sugar, relish, vinegar, and yellow mustard.
- Pour dressing mixture over the pasta, eggs, and vegetables in the salad bowl.
- Toss until fully combined.
- Chill for an hour before serving.
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Notes
Storage:
Cover the salad with plastic wrap or keep leftovers in an airtight container for 4-5 days in the refrigerator.
Notes:
Unlike classic pasta salad, Amish macaroni salad has a sweet and tangy flavor and it's extra creamy.
Swap Miracle Whip for the mayo if desired. Since it's sweeter you will need to adjust the sugar and sweet pickle relish.
To make ahead of time, store the cool, drained pasta in a plastic bag for up to 48 hours. Dice the veggies and eggs up to 3 days in advance.
Nutrition
Calories: 361kcal | Carbohydrates: 30g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 339mg | Potassium: 148mg | Fiber: 1g | Sugar: 9g | Vitamin A: 247IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
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