Amish Macaroni Salad Style is a sweet and tangy pasta salad that hits the spot when you just want something cold and creamy. The recipe uses basic stuff you probably already have in the kitchen. We use elbow macaroni, hard-boiled eggs, celery, red bell peppers, and a sweet onion. For the dressing, you just need mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and some granulated sugar.
Making it is really easy. You just boil the pasta until it gets soft, chop up the eggs and your veggies, and stir the dressing ingredients together in a small bowl. Pour that dressing over the cooled pasta and veggies, mix it all up, and stick it in the fridge. It needs to chill so the flavors blend. I usually try to make it a day ahead of time because it tastes way better after sitting in the fridge overnight.
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Ingredients
Yield: 8 Servings
- Elbow macaroni 16 ounces
- Hard-boiled eggs 4 large
- Celery 1 cup diced
- Red bell pepper 1/2 cup diced
- Sweet onion 1/2 cup finely chopped
- Mayonnaise 1 cup
- Yellow mustard 2 tablespoons
- Apple cider vinegar 2 tablespoons
- Granulated sugar 1/3 cup
- Salt 1 teaspoon
- Black pepper 1/2 teaspoon
Suggestions & Alternatives:
- Healthy: You can use plain Greek yogurt instead of half the mayonnaise to lighten it up a bit.
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil. Pour in the elbow macaroni and cook it following the package directions so it gets soft. Drain the pasta and run cold water over it to cool it down right away.
Step 2: Peel the hard-boiled eggs and chop them up. Dice the celery, red bell pepper, and sweet onion into small pieces. Put the eggs and chopped veggies into a really big mixing bowl.
Step 3: Grab a smaller bowl and whisk the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper together. Keep mixing until the sugar dissolves and the dressing looks smooth.
Step 4: Dump the cooled macaroni into the big bowl with your eggs and veggies. Pour the dressing all over it and stir everything together until the pasta is completely coated.
Step 5: Cover the bowl tight and put it in the fridge. Let it chill for at least 2 hours before you serve it. The pasta soaks up the dressing as it sits, so leaving it overnight is even better if you have the time.
Serving Ideas and Best Times to Enjoy This Dish
I make this Amish Macaroni Salad Style mostly during the spring and summer. It is a cold dish, so it makes sense for hot days when you do not want to turn the oven on. I usually bring it out for barbecues, picnics at the park, or when we have friends over to hang out in the backyard.
Because the flavor is sweet and creamy, it goes really well with savory or smoky main meals. We always eat it with grilled burgers and hot dogs. It is also great next to barbecue chicken, smoked brisket, or even just some simple grilled chicken breasts. If we are just having a regular weekend lunch at home, I will serve it with some turkey sandwiches or sloppy joes.
It is also handy for meal prep. I will make a batch on Sunday afternoon, and we just eat it out of the fridge for a few days. It holds up really well. You just have to give it a good stir before you scoop some onto your plate since the dressing settles at the bottom of the bowl. When the kids have their friends over for summer birthdays, a double batch of this pasta salad and a big plate of sliders is usually all I need to make.
Let me know if you make this macaroni salad! Did you change anything or make it exactly like the recipe? I love reading your ideas and hearing how it turned out. Leave a comment down below and tell me what you think.
Creamy Amish Macaroni Salad Style
This classic Amish Macaroni Salad Style is sweet, creamy, and loaded with crunchy veggies and hard-boiled eggs.
Ingredients
- 16 ounces Elbow macaroni
- 4 large Hard-boiled eggs peeled and chopped
- 1 cup Celery diced
- 1/2 cup Red bell pepper diced
- 1/2 cup Sweet onion finely chopped
- 1 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 2 tablespoons Apple cider vinegar
- 1/3 cup Granulated sugar
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it according to the package directions. Drain, then rinse with cold water until cooled.
- Peel and chop the hard-boiled eggs. Dice the celery, red bell pepper, and sweet onion into small pieces. Add everything to a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add the cooled macaroni to the bowl with the eggs and veggies. Pour the dressing over the top and stir until everything is well coated.
- Cover the bowl and chill the salad in the fridge for at least 2 hours before serving. For the best flavor, let it sit overnight.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 495Total Fat: 27gSaturated Fat: 5gUnsaturated Fat: 23gCholesterol: 107mgSodium: 569mgCarbohydrates: 56gFiber: 7gSugar: 15gProtein: 11g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.