Amish macaroni salad is a classic pasta salad recipe with a delicious combination of crisp veggies and a creamy and sweet dressing. With simple, affordable ingredients, this sweet salad is perfect for busy days when you need a quick side dish or an easy dish for a potluck.
There’s just something about it that brings back memories of family gatherings, sunny picnics, and the delicious smell of barbecue in the air. The sense of nostalgia makes it a favorite summertime salad.
Sugar and sweet pickle relish give this macaroni salad a sweet taste that distinguishes it from regular macaroni salad. The sweetness is one of the reasons this Amish salad is so popular!
In this blog post, we’ll cover everything you need to know about making the perfect Amish macaroni salad, from selecting the right ingredients to tips and tricks to make the dish stand out. I’ll also answer frequently asked questions about this family-favorite side dish.
For exact amounts needed see the recipe card below
- Macaroni: Elbow macaroni is the classic choice, but you can use another shape.
- Mayonnaise: My family prefers to make this with mayo, but some prefer Miracle Whip’s taste.
- Vinegar: Use white vinegar or apple cider vinegar.
- Sugar: White sugar helps balance out the tanginess of the mustard and vinegar.
- Bell pepper: Use green pepper or red pepper
- Sweet pickle relish
- Hard-boiled eggs
- Celery seed
🥣How to Make Amish Macaroni Salad
Making Amish macaroni salad is a breeze, even if you aren’t super experienced in the kitchen.
- Cook the macaroni according to package directions until it is al dente. Overcooking it will make the salad mushy. Once cooked, drain and rinse with cold water to stop the cooking process and cool the pasta down.
- While the macaroni is cooking, chop the veggies and hard-boiled eggs into small, bite-sized pieces.
- In a large mixing bowl, whisk the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, and celery seed until smooth and well combined.
- Add the cold pasta, chopped veggies, and eggs to the creamy salad dressing and gently toss everything together until evenly coated.
- Cover the salad with plastic wrap and refrigerate for at least 2 hours or overnight so the flavors can meld together.
Amish macaroni salad is a versatile dish you can serve in various ways. Here are a few ideas to get you started:
- As a side dish: Serve at your next cookout with alongside this smoked burger recipe, hot dogs, or BBQ chicken, along with classic summer sides like coleslaw and broccoli salad.
- In a wrap or sandwich: Layer the macaroni salad onto a large lettuce leaf or a soft tortilla, and add some sliced deli meats or grilled chicken for a delicious and satisfying lunch.
- At a potluck: Bring a big bowl of Amish macaroni salad to your next potluck gathering or summer picnic. It’s a perfect side dish that everyone will love!
- With a green salad: Serve a scoop of macaroni salad on top of a bed of mixed greens for a hearty and flavorful twist on a green salad.
💭How to Store
After you’ve enjoyed this sweet macaroni salad, store leftovers in an airtight container in the refrigerator. Keeping it cool and away from air exposure will help it maintain its freshness and flavor.
It will keep in the fridge for 3-4 days. If you serve it at a picnic or party, leave it out of the refrigerator or a cooler for at most 2 hours.
Be sure to check out the step by step instructions
- Don’t overcook the pasta: Cook your pasta al dente, meaning it’s cooked but still firm when bitten. This way, it won’t get mushy when mixed with the salad dressing.
- Cool the pasta: Rinse the macaroni under cold water to stop cooking and cool it down before adding the dressing. This helps the pasta to absorb the flavors better.
- Pickle relish: If you don’t have sweet pickle relish, you can chop up sweet gherkins. You can also use dill pickle relish, which will change the flavor profile slightly.
- Make-ahead salad: This pasta salad is a great make-ahead dish. Make and refrigerate it for up to a day before serving it.
- Customize the add-ins: Get creative with your Amish macaroni salad! Add different veggies, like shredded carrots or cucumbers, or toss some tuna, chicken, or even bacon for a delightful twist.
The sweetness of this Amish macaroni salad is a feature, and characteristic of Amish recipes! But you can reduce the sugar to as little as 2 tablespoons if you like. I wouldn’t leave it out completely, because it balances the mustard and vinegar.
Absolutely! While elbow macaroni is the classic choice for Amish macaroni salad, you can use rotini, shells, or bowtie pasta. Just follow the package directions for cooking the different pasta shapes.
If you’re not a fan of mayonnaise, you can use Miracle Whip or a similar salad dressing. You can use Greek yogurt or sour cream instead as a healthier alternative. This will change the flavor slightly, but it’s still a delicious option.
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Amish Macaroni Salad Recipe
- 1 box elbow macaroni 16 ounces
- 2 hard-boiled eggs chopped
- 1/2 onion diced
- 3 celery stalks diced
- 1 red pepper diced
- 2 tablespoons pickle relish
- 2 cups mayonnaise
- 1/2 cup granulated sugar
- 3 tablespoons yellow mustard
- 2 tablespoons white vinegar
- 3/4 teaspoon celery seed
- 1/2 teaspoon salt
- Cook the macaroni according to package directions until al dente. Be sure not to overcook it, as you want it to be firm in the salad. Once cooked, drain and rinse with cold water to stop the cooking process.1 box elbow macaroni
- While the macaroni is cooking, chop the onion, celery, red pepper, and hard-boiled eggs into small, bite-sized pieces.2 hard-boiled eggs, 1/2 onion, 3 celery stalks, 1 red pepper
- Mix the mayonnaise, mustard, vinegar, pickle relish, sugar, salt, and celery seed in a large bowl. Stir until smooth and creamy.2 tablespoons pickle relish, 2 cups mayonnaise, 1/2 cup granulated sugar, 3 tablespoons yellow mustard, 2 tablespoons white vinegar, 3/4 teaspoon celery seed, 1/2 teaspoon salt
- Add the cold noodles, chopped veggies, and eggs to the bowl and gently mix everything until evenly coated with the creamy dressing.
- Cover the salad with plastic wrap and refrigerate it for 2 hours before serving.
- I like to make this with real mayonnaise. Some people prefer Miracle Whip. Use whichever one is your favorite.
- Reduce the sugar to as little as 2 tablespoons if you want to make this less sweet.
- Cook your pasta al dente, meaning it’s cooked but firm when bitten.
- Rinse the macaroni under cold water to stop cooking and cool it down before adding the dressing.
- Get creative with this creamy macaroni salad. Add in different veggies, like shredded carrots or cucumbers, or toss in some tuna, chicken, or even bacon for a delightful twist.
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Nutrition facts are estimates.