Amish Macaroni Salad
A creamy and delicious salad packed with fresh veggies, perfect for summer gatherings and potlucks.
Ingredients
Pasta & Vegetables
- 8 ounces elbow macaroni Cook according to package directions.
- 1 cup diced celery
- 1 cup diced bell pepper
- 1/2 cup diced red onion
Cheese
- 1 cup shredded cheddar cheese You can adjust to your taste.
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar For a tangy flavor.
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
Preparation
- Cook the macaroni according to package directions; drain and cool.
- In a large bowl, combine the macaroni, celery, bell pepper, red onion, and cheese.
- In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least an hour before serving to allow flavors to meld.
Notes
For extra crunch, add diced pickles or cherry tomatoes. To store, keep in an airtight container in the refrigerator for 3 to 5 days. Stir before serving.