Creamy Amish Macaroni Salad
This creamy amish macaroni salad is the tangy-sweet, loaded side dish that belongs at every cookout, potluck, and picnic table all summer long. Packed with crunchy celery, colorful bell pepper, hard-boiled eggs, and a sweet, mustardy dressing, it's the kind of summer macaroni salad people go back for twice.
Prep
2 hr 15 min
Cook
10 min
Total
2 hr 25 min
Servings
8 servings
Ingredients
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Instructions
- 1
Cook the pasta. Bring a large pot of salted water to a rolling boil and cook the macaroni just until tender — usually about 7–8 minutes for elbow macaroni. You want it cooked through but not mushy, since it will soften a little more as it sits in the dressing. Drain and rinse under cold water until the pasta is completely cool to the touch.
- 2
Prep the mix-ins. While the pasta cooks, dice the celery, bell pepper, and red onion into small, uniform pieces — roughly the same size as a single elbow noodle. Dice the hard-boiled eggs into chunky pieces. Keeping everything a similar size means every forkful gets a bit of crunch and flavor.
- 3
Whisk the dressing. In a medium bowl, stir together the mayonnaise, sugar, mustard, apple cider vinegar, salt, and pepper until smooth. Taste it — the dressing should be noticeably tangy and a touch sweet. Adjust the sugar or vinegar to your preference. This sweet macaroni salad dressing is what sets the Amish version apart from a basic creamy macaroni salad.
- 4
Combine everything. Add the cooled pasta, vegetables, eggs, and pickle relish to a large bowl. Pour the dressing over the top and fold gently until everything is evenly coated. It may look like a lot of dressing at first, but the pasta absorbs quite a bit as it chills.
- 5
Chill before serving. Cover and refrigerate for at least 2 hours, or overnight. The salad firms up and the flavors meld together as it sits. Give it a good stir before serving — if it seems thick, stir in a spoonful of mayo or a splash of milk to loosen it back up.
Used in this recipe: Pasta Pot With Strainer (Amazon, affiliate links)
Nutrition (per serving)
620 kcal
Calories
10g
Protein
53g
Carbs
41g
Fat
3g
Fiber
540mg
Sodium
Amish macaroni salad is the sweet-and-tangy version of the picnic classic: elbow pasta, diced egg, celery, red bell pepper and onion in a mayonnaise dressing sharpened with mustard and cider vinegar and softened with sugar and sweet pickle relish. It needs about 10 minutes on the stove and at least 2 hours in the fridge, so it suits make-ahead cookouts and potlucks.
Ingredients
For the Salad:
- 16 oz elbow macaroni (or any small pasta shape — shells and ditalini work well too)
- 4 large hard-boiled eggs, peeled and diced
- 3 stalks celery, diced small
- 1 cup red bell pepper, diced small
- ½ cup red onion, finely diced
- 3 tablespoons sweet pickle relish
For the Dressing:
- 1½ cups mayonnaise (Miracle Whip is the traditional Amish choice and gives a tangier, sweeter flavor — regular mayo works for a milder taste)
- ¼ cup granulated sugar
- 3 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
How To Make It
Cook the pasta. Bring a large pot of salted water to a rolling boil and cook the macaroni just until tender — usually about 7–8 minutes for elbow macaroni. You want it cooked through but not mushy, since it will soften a little more as it sits in the dressing. Drain and rinse under cold water until the pasta is completely cool to the touch.
Prep the mix-ins. While the pasta cooks, dice the celery, bell pepper, and red onion into small, uniform pieces — roughly the same size as a single elbow noodle. Dice the hard-boiled eggs into chunky pieces. Keeping everything a similar size means every forkful gets a bit of crunch and flavor.
Whisk the dressing. In a medium bowl, stir together the mayonnaise, sugar, mustard, apple cider vinegar, salt, and pepper until smooth. Taste it — the dressing should be noticeably tangy and a touch sweet. Adjust the sugar or vinegar to your preference. This sweet macaroni salad dressing is what sets the Amish version apart from a basic creamy macaroni salad.
Combine everything. Add the cooled pasta, vegetables, eggs, and pickle relish to a large bowl. Pour the dressing over the top and fold gently until everything is evenly coated. It may look like a lot of dressing at first, but the pasta absorbs quite a bit as it chills.
Chill before serving. Cover and refrigerate for at least 2 hours, or overnight. The salad firms up and the flavors meld together as it sits. Give it a good stir before serving — if it seems thick, stir in a spoonful of mayo or a splash of milk to loosen it back up.
Why Amish Macaroni Salad Needs Time in the Fridge
Freshly mixed, the dressing tastes sharp and the salad looks loose. After a couple of hours the pasta absorbs some of the dressing, the sugar rounds off the vinegar and mustard, and the salad tightens up. Two habits make the biggest difference:
- Rinse the pasta well. Skipping the cold rinse leaves surface starch on the noodles, which turns the dressing gummy instead of creamy. Rinse until the pasta feels cool and slippery.
- Hold back some dressing. If you make the salad the night before, keep a couple of tablespoons of dressing aside to stir in before serving, since the pasta soaks it up overnight.
Keeping It Cold at a Cookout
Mayonnaise-based salads should not sit out for long. Set the serving bowl inside a larger bowl of ice, and put it back in the fridge within 2 hours, or within 1 hour when it is above 90°F outside. The USDA explains these limits in its guidance on food safety. Leftovers keep 3–4 days in an airtight container.
Swaps: Miracle Whip, Other Pasta, No Eggs
- Miracle Whip vs. mayo: Miracle Whip is tangier and sweeter and is the traditional choice. With regular mayo, expect a milder, richer salad, and you may want a little more sugar and vinegar.
- Pasta shape: Shells or ditalini hold the dressing well. Cook them until just tender and rinse the same way.
- No eggs: The salad holds together fine without them. Diced cucumber or shredded carrot can fill the gap.
What to Serve With Amish Macaroni Salad
It pairs naturally with grilled or smoked mains. Try it next to slow cooker Texas pulled pork, and round out the table with an old-fashioned potato salad or an easy three bean salad.
Macaroni Salad FAQ
Can this picnic macaroni salad be made ahead of time?
Yes, and it is better that way. Make it the night before or at least 2–4 hours ahead. Stir well before serving and add a small splash of mayo if it has thickened too much.
Why is my macaroni salad dry the next day?
Pasta keeps absorbing dressing as it sits. Stir in a tablespoon or two of mayo, or a splash of milk, right before serving. Making a little extra dressing and keeping it in the fridge solves this.
Can I freeze it?
Freezing is not a good idea. The mayonnaise dressing and the pasta do not hold up after thawing.
