Amish macaroni salad became one of my favorite make-ahead side dishes after I needed something simple for a family gathering. Although I had made regular macaroni salad plenty of times before, I wanted something a little creamier with that slightly sweet and tangy flavor Amish macaroni salad is known for. So, I combined tender macaroni with crisp vegetables, hard-boiled eggs, and a creamy homemade dressing. After letting everything chill together for a few hours, the flavors blended beautifully, and the bowl disappeared much faster than I expected.
Since then, I’ve made this Amish macaroni salad for cookouts, picnics, potlucks, and easy family dinners. Not only can you prepare it ahead of time, but it also pairs well with everything from grilled chicken to sandwiches. Plus, if you enjoy easy sides like my Black Beans And Corn Salad, Armenian Salad, or Mixed Cucumber Salad, this is another simple salad recipe worth adding to your collection.
Why You Will Love This Amish Macaroni Salad
What I love most about this recipe is the creamy dressing. While mayonnaise creates the rich base, mustard and vinegar add tanginess, and a little sugar gives Amish macaroni salad its familiar sweet flavor. As a result, every bite has a nice balance rather than tasting overly heavy.
Another reason I make this salad often is that you can prepare it ahead of time. In fact, after the macaroni spends a little time in the refrigerator, it absorbs some of the dressing and the flavors blend together even more.
On top of that, the vegetables add plenty of crunch. While the macaroni and eggs keep the salad filling, celery, bell pepper, and onion provide a fresh contrast to the creamy dressing.
Finally, this recipe works with so many meals. For example, you can serve it alongside Cajun Chicken Sandwich, Sticky Chicken Wings, or Rotisserie Chicken Quesadillas for an easy lunch or dinner.
What You Will Need
You’ll need a large pot to cook the macaroni and a colander to drain it afterward. Additionally, a large mixing bowl gives you plenty of room to combine the pasta, vegetables, eggs, and dressing without making a mess.
You’ll also need a smaller bowl and whisk for preparing the dressing. Finally, a sharp knife and cutting board will make chopping the vegetables and hard-boiled eggs much easier.
Ingredients
For the Salad
- 2 cups uncooked elbow macaroni
- 3 hard-boiled eggs, chopped
- 2 celery stalks, finely diced
- ½ cup red bell pepper, finely diced
- ¼ cup yellow onion, finely diced
- ¼ cup shredded carrots
For the Dressing
- 1½ cups mayonnaise
- ¼ cup granulated sugar
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons sweet pickle relish
- ½ teaspoon celery seed
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make Amish Macaroni Salad
First, bring a large pot of salted water to a boil. Then, add the elbow macaroni and cook it according to the package directions until tender.
Once the macaroni finishes cooking, drain it thoroughly. Next, rinse it briefly under cool water to stop the cooking process, and then allow it to drain completely.
Meanwhile, prepare the dressing. Add the mayonnaise, sugar, yellow mustard, apple cider vinegar, sweet pickle relish, celery seed, salt, and black pepper to a small bowl.
Whisk everything together until the dressing becomes smooth and the sugar begins to dissolve. Then, set it aside while you prepare the remaining ingredients.
Next, add the cooled macaroni to a large mixing bowl. After that, add the chopped eggs, celery, red bell pepper, onion, and shredded carrots.
Pour the dressing over the macaroni mixture. Then, gently stir everything together until the dressing evenly coats the pasta, eggs, and vegetables.
At this point, taste the salad and adjust the salt, pepper, or vinegar if needed. However, keep in mind that the flavor will continue developing as the salad chills.
Finally, cover the bowl and refrigerate the Amish macaroni salad for at least 2 hours before serving. If you have enough time, letting it chill for several hours gives the dressing even more time to soak into the pasta.
Before serving, give the salad another gentle stir. If the macaroni has absorbed too much dressing, you can also stir in a small spoonful of mayonnaise to bring back its creamy consistency.
Tips for the Best Amish Macaroni Salad
First, avoid overcooking the macaroni because overly soft pasta can become mushy once you add the dressing. Instead, cook it just until tender and drain it well.
Additionally, make sure the macaroni cools before you mix in the mayonnaise-based dressing. Otherwise, the warm pasta can affect the texture of the dressing.
For the best flavor, prepare the salad a few hours before you plan to serve it. As it chills, the pasta absorbs some of the sweet and tangy dressing, while the vegetables and seasonings have time to blend together.
Finally, taste the salad again just before serving. Since chilling can soften some of the flavors, you may want to add another pinch of salt, a little black pepper, or a small splash of vinegar.
What to Serve With Amish Macaroni Salad
Because this salad is creamy and slightly sweet, it pairs especially well with smoky, spicy, or grilled foods. For instance, serve it with Cookout Cajun Chicken, Cajun Fried Chicken, or Sticky Chicken Wings for an easy cookout meal.
Alternatively, turn it into a simple lunch by serving it alongside a Chicken Salad Sandwich or Cajun Chicken Sandwich. Then, add a cold glass of Classic Homemade Lemonade or Watermelon Lemonade to finish the meal.
How to Store Amish Macaroni Salad
Once you’ve finished serving the salad, transfer any leftovers to an airtight container and refrigerate them promptly. When properly refrigerated, the salad will keep for about 3 to 4 days.
However, the macaroni will gradually absorb more dressing as it sits. Therefore, before serving leftovers, stir the salad well and add a small amount of mayonnaise if it needs more moisture.
Amish Macaroni Salad
Description
Amish macaroni salad became one of my favorite make-ahead side dishes after I needed something simple for a family gathering. Although I had made regular macaroni salad plenty of times before, I wanted something a little creamier with that slightly sweet and tangy flavor Amish macaroni salad is known for. So, I combined tender macaroni with crisp vegetables, hard-boiled eggs, and a creamy homemade dressing. After letting everything chill together for a few hours, the flavors blended beautifully, and the bowl disappeared much faster than I expected.
Ingredients
The Salad
The Dressing
Instructions
-
First, bring a large pot of salted water to a boil. Then, add the elbow macaroni and cook it according to the package directions until tender.
-
Once the macaroni finishes cooking, drain it thoroughly. Next, rinse it briefly under cool water to stop the cooking process, and then allow it to drain completely.
-
Meanwhile, prepare the dressing. Add the mayonnaise, sugar, yellow mustard, apple cider vinegar, sweet pickle relish, celery seed, salt, and black pepper to a small bowl.
-
Whisk everything together until the dressing becomes smooth and the sugar begins to dissolve. Then, set it aside while you prepare the remaining ingredients.
-
Next, add the cooled macaroni to a large mixing bowl. After that, add the chopped eggs, celery, red bell pepper, onion, and shredded carrots.
-
Pour the dressing over the macaroni mixture. Then, gently stir everything together until the dressing evenly coats the pasta, eggs, and vegetables.
-
At this point, taste the salad and adjust the salt, pepper, or vinegar if needed. However, keep in mind that the flavor will continue developing as the salad chills.
-
Finally, cover the bowl and refrigerate the Amish macaroni salad for at least 2 hours before serving. If you have enough time, letting it chill for several hours gives the dressing even more time to soak into the pasta.
-
Before serving, give the salad another gentle stir. If the macaroni has absorbed too much dressing, you can also stir in a small spoonful of mayonnaise to bring back its creamy consistency.
