Amish Macaroni Salad
There’s something timeless about creamy pasta salads—especially those that taste like they’ve been passed down through generations. Whether it was a potluck at church or a weekend family gathering, this old-fashioned, sweet and tangy pasta salad was always a standout on the buffet table.
Equipment
- Large pot
- mixing bowl
Ingredients
Ingredients
- 2 cups elbow macaroni (uncooked)
- 3 large hard-boiled eggs (chopped)
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup sugar
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup celery (finely chopped)
- 1/4 cup onion (finely chopped)
- 1/4 cup red bell pepper (diced (optional for color and crunch))
- 1 tablespoon sweet pickle relish
Instructions
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Cook macaroni until tender, about 9 minutes. Drain and rinse with cold water. Let cool.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, mustard, sugar, vinegar, salt, pepper, and pickle relish until smooth.
- Combine ingredients: Add the cooled macaroni, chopped eggs, celery, onion, and red bell pepper into the bowl with the dressing. Gently fold everything together until well coated.
- Chill and serve: Cover the salad and refrigerate for at least 2 hours before serving to allow flavors to blend. Mix gently before serving.