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.
Servings: 8
Calories: 364kcal
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
- 1½ 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