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Amish Macaroni Salad

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a close-up shot of a cup of Amish Macaroni Salad
Amish macaroni salad is a flavorful, easy-to-make side dish loaded with all your favorite ingredients and smothered in a sweet creamy dressing.
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Table of Contents
  1. Amish Macaroni Salad Ingredients
  2. Substitutions And Additions
  3. How To Make This Amish Macaroni Salad Recipe
  4. How To Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE
  9. Even More Recipes You’ll Love

Amish macaroni salad is a classic side dish that combines creamy and tangy flavors to create a unique, sweet flavor. The mayonnaise and sugar give it the perfect sweetness, while the tender pasta, crunchy veggies, and hard-boiled eggs add plenty of texture. 

overhead shot of Amish Macaroni Salad in a bowl

Amish Macaroni Salad Ingredients

Amish Macaroni Salad raw ingredients that are labeled
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The creamy and tangy flavors of Amish macaroni salad create a unique experience.

The mayonnaise gives the dish a smooth, rich taste, while the sugar adds just the right amount of sweetness to balance the other ingredients perfectly. 

The result is an incredibly delectable side dish that complements any meal.

You’ll need the following ingredients to make this salad:

  • ½ pound of macaroni pasta (about 2-2½ cups)
  • 1 cup of chopped celery
  • 3 hard-boiled eggs, peeled and chopped
  • ¼ cup of finely chopped white onion
  • 1 red bell pepper, diced (about ¾ cup)
  • 1 cup of mayonnaise
  • 1 tablespoon of whole milk
  • ¼ cup of granulated sugar
  • 2 tablespoons of sweet pickle relish
  • ½ tablespoon of apple cider vinegar
  • 1½ tablespoons of yellow mustard
  • Salt, to taste

PRO TIP:

It’s important to use fresh egg whites for best results in this 7 minute icing recipe.

Substitutions And Additions

MAYONNAISE: Miracle Whip can be substituted for mayonnaise in this Amish pasta salad, but it is slightly sweeter than mayonnaise. Adjust the sugar and sweet pickle relish accordingly.

MUSTARD: For a different mustard flavor, Dijon mustard can be a fantastic substitute.

It brings a slightly more complex and sharper taste to the dish. If you’re feeling adventurous, try using whole-grain mustard for added texture and a rustic kick.

VINEGAR: While apple cider vinegar is the star here, white wine vinegar or even rice vinegar can be swapped in.

Each will offer its unique undertone to the salad, with white wine vinegar being a bit milder and rice vinegar giving a touch of sweetness.

CELERY: If celery isn’t your thing, consider adding some extra crunch with diced bell peppers or cucumbers.

Both will contribute a refreshing element and vibrant color to the salad, enhancing the overall appeal.

PICKLE RELISH: If you’re not a fan of pickle relish, chopped dill pickles can be used instead.

They will deliver a similar tangy and briny note to the salad, enhancing its zesty character.

How To Make This Amish Macaroni Salad Recipe

To make this delicious salad, all the ingredients will be combined in a large bowl and tossed with the sweet and creamy dressing. Make sure to give it time to chill in the fridge before serving so that the flavors have a chance to mingle.

OUR RECIPE DEVELOPER SAYS

The pasta can be cooked in advance. Rinse with cold water until cooled. Drain and store in a Ziploc bag in the fridge for 1 to 2 days before assembling the macaroni salad. The vegetables can also be diced a day ahead of time, and the eggs can be boiled up to 3 days ahead of time.  

STEP ONE: Cook the macaroni noodles in a large pot of salted, boiling water until al dente. Drain and rinse the cooked macaroni with cold water until completely cool.

PRO TIP:

To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done.

When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.

STEP TWO: Place the cold pasta, celery, eggs, onion, and red pepper in a large salad bowl.

cold pasta, celery, eggs, onion, and red pepper mixed in a bowl

STEP THREE: Whisk together the mayonnaise, milk, sugar, sweet relish, vinegar, and yellow mustard in a separate small bowl.

mayonnaise, milk, sugar, pickle relish, vinegar, and mustard combined in a bowl

STEP FOUR: Pour the salad dressing mixture over the pasta, eggs, and vegetables in the salad bowl.

salad dressing mixture poured over the pasta, eggs, and vegetable

STEP FIVE: Toss until fully combined.

toss until combined

STEP SIX: Chill for an hour before serving.

How To Serve

This Amish mac salad is best served chilled as a perfect side dish. It can be enjoyed alongside a variety of meals such as burgers, steak, chicken, or fish

It would also pair nicely with other salads like potato salad, coleslaw, and fruit salad. For something extra special, serve it on a bed of lettuce for an easy main course meal.

For even more pasta salad ideas, check out our dill pickle pasta salad and egg pasta salad. Both are reader favorites that are loaded with flavor.

Storage

Here’s how to keep those flavors intact and enjoy your creation over the next few days.

MAKE AHEAD: If you’re planning ahead for a gathering or simply want to save time, you can definitely make this macaroni salad ahead of time.

Prepare the salad as directed, cover it tightly with plastic wrap, place it in an airtight container, and keep it in the refrigerator.

Simply toss everything together and give it a good stir before serving.

IN THE FRIDGE: Cover with plastic wrap or store in an airtight container in the refrigerator for four to five days.

IN THE FREEZER: We don’t recommend freezing this creamy macaroni salad. 

a close-up shot of a cup of Amish Macaroni Salad

This creamy Amish macaroni salad is a classic and flavorful side dish that always disappears fast at barbecues and potlucks. The sweet dressing adds plenty of unique flavors, and the combination of ingredients creates a medley of textures. 

Frequently Asked Questions

Can I make this salad ahead of time?

This great side dish recipe needs to chill in the fridge for at least an hour, so it is a great make-ahead recipe that you can prepare the day before.

Can I use a different type of pasta in this recipe?

This sweet macaroni salad would be yummy with any short type of pasta, such as rotini, fusilli, or cavatappi.

Can I freeze this pasta salad?

This delicious recipe won’t freeze as the dressing will separate, and the noodles will get soggy. We recommend making it fresh.

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a close-up shot of a cup of Amish Macaroni Salad

Amish Macaroni Salad

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Amish macaroni salad is a flavorful, easy-to-make side dish loaded with all your favorite ingredients and smothered in a sweet creamy dressing.
Prep Time 25 minutes
Total Time 1 hour 25 minutes
Servings 8

Ingredients
  

  • ½ pound macaroni pasta, about 2 to 2½ 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
  • tablespoons yellow mustard
  • Salt, to taste

Instructions
 

  • Cook the pasta in a large pot of salted, boiling water. Drain and rinse with cold water until completely cool.
  • Place the cold pasta, celery, eggs, onion, and bell pepper in a large salad bowl.
  • Whisk together the mayonnaise, milk, sugar, relish, vinegar, and yellow mustard in a separate bowl.
  • Pour the dressing mixture over the pasta, eggs, and vegetables in the salad bowl.
  • Toss until fully combined.
  • Chill for an hour before serving.

Notes

  • The pasta can be cooked in advance. Rinse with cold water until cooled. Drain and store in a Ziploc bag in the fridge for 1 to 2 days before assembling the macaroni salad. The vegetables can also be diced a day ahead of time, and the eggs can be boiled up to 3 days ahead of time. 
  • To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
  • You can use two cups of pasta if you prefer lots of sauce in your salads. This sauce can easily cover up to three cups of pasta.

Nutrition

Calories: 364kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 276mg | Potassium: 173mg | Fiber: 2g | Sugar: 10g | Vitamin A: 689IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 1mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Sharon says

    Look forward to making this for Independence Day! However, I will be leaving out the sugar entirely.

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